Ingredients
1 1/2
cups Gold Medal™ whole wheat flour
3
tablespoons sugar
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
3
eggs
2/3
cup Yoplait® 99% Fat Free creamy vanilla or creamy strawberry yogurt (from 2-lb container)
3/4
cup water
3
tablespoons canola oil
1 3/4
cups sliced fresh strawberries
2/3
cup Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)
Preparation
Heat griddle 12-inch skillet to 375°F or over medium-high heat. If necessary, grease with canola oil (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, 2/3 cup vanilla yogurt, the water and oil with wire 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.
Place 2 pancakes on each individual serving plate. Top each with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
