Yogurt-topped Strawberry Pancakes Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 cup: Buttermilk complete,
1 1/2 cup: Water,
Pancake mix,
1 cup: Thinly sliced strawberries,
2 tbsp: Sugar,
1: 8-oz carton strawberry,
1/4 tsp: Cinnamon,
Or vanilla lowfat yogurt,
Directions:
Heat griddle or skillet to 375 F. Grease lightly with oil. In medium
bowl, combine pancake mix, sugar, cinnamon and water; stir just until large
lumps disappear. Fold in strawberries. For each pancake, pour 1/4 cup
batter onto hot griddle. Cook 1-1 1/2 minutes, turning when edges look
cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2
minutes or until golden brown. Spoon yogurt over each serving. If desired,
garnish with additional strawberries. 6 servings (12 pancakes).
Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g
(saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges:
2 starch, one fruit.
Source from luhu.jp
bowl, combine pancake mix, sugar, cinnamon and water; stir just until large
lumps disappear. Fold in strawberries. For each pancake, pour 1/4 cup
batter onto hot griddle. Cook 1-1 1/2 minutes, turning when edges look
cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2
minutes or until golden brown. Spoon yogurt over each serving. If desired,
garnish with additional strawberries. 6 servings (12 pancakes).
Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g
(saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges:
2 starch, one fruit.
Source from luhu.jp
Tags
Breakfast