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| RECIPE FOR YOGURT-TOPPED STRAWBERRY PANCAKES |
Title: Yogurt-Topped Strawberry Pancakes
Serves: 12
Ingredients:
| 2.00 | c | Buttermilk complete | | | Pancake mix | | 2.00 | tb | Sugar | | 0.25 | ts | Cinnamon | | 1.50 | c | Water | | 1.00 | c | Thinly sliced strawberries | | 1.00 | | 8-oz carton strawberry | | | Or vanilla lowfat yogurt |
Instructions:
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.
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