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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¾cup all-purpose flour
- ¾cup whole wheat flour
- 1½ teaspoons baking powder
- ½teaspoon salt
- 1cup 2% milk
- 2large eggs, slightly beaten
- 2tablespoons Country Crock® Spread, plus additional for cooking and serving
- 2cups fresh fruit (such as blueberries, bananas, and strawberries)
- Maple syrup
Instructions
Step 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.Step 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.