INGREDIENTS1 1/2  cups Gold Medal® white whole wheat flour
 3  tablespoons sugar
 1  teaspoon baking powder
 1/2  teaspoon baking soda
 1/2  teaspoon salt
 3  eggs
 1  container (6 oz) vanilla low-fat yogurt
 3/4  cup water
 3  tablespoons vegetable oil
 1 3/4  cups sliced fresh strawberries
 1  container (6 oz) strawberry low-fat yogurt
Steps :
- Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, vanilla yogurt, water and oil with whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened.
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
- Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
Makes 7 servings. Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â www.tryeza.org
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