Fruit-Topped Whole Wheat Pancakes

You can feel good about making our Fruit-Topped Whole Wheat Pancake recipe for your family. We've included whole grain flour, low-fat milk, Country Crock® Spread, and fresh fruit for a satisfying and delicious breakfast.

Ingredients

• 0.75 cup all-purpose flour
• 0.75 cup whole wheat flour
• 1 ½ teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup 2% milk
• 2 large eggs, slightly beaten
• 2 tablespoons Country Crock® Spread, plus additional for cooking and serving
• 2 cups fresh fruit (such as blueberries, bananas, and strawberries)
• Maple syrup

Steps

1. Combine flours, baking powder, and salt in large bowl. Beat milk, eggs, and 2 tablespoons melted Country Crock® Spread in medium bowl with wire whisk. Slowly whisk milk mixture into flour mixture just until combined; set aside.
2. Melt 1 tablespoon Country Crock® in skillet, then drop batter by 1/4-cupfuls. Cook pancakes, turning once, until done. Repeat with remaining batter adding additional Spread to the skillet as needed. Serve pancakes topped with additional Spread, fresh fruit, and maple syrup.