Yogurt-topped strawberry pancakes

12 servings

Ingredients

Quantity Ingredient
2 cups Buttermilk complete
Pancake mix
2 tablespoons Sugar
¼ teaspoon Cinnamon
1½ cup Water
1 cup Thinly sliced strawberries
1 8-oz carton strawberry
Or vanilla lowfat yogurt

Directions

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 ¼ cup batter onto hot griddle. Cook 1-1½ minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 ½ 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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