Name: Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings, serving size: 2 (5-inch) pancakes
Ingredients: 3/4 cup all-purpose flour; 3/4 cup whole-wheat flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 1 cup lowfat buttermilk; 1/2 cup nonfat milk; 1 tablespoon honey; 1/4 teaspoon vanilla extract; Strawberry sauce, recipe follows; Confectioners' sugar, optional; 16 ounces strawberries, fresh or frozen (unsweetened, thawed); 1 teaspoon lemon juice; 2 tablespoons maple syrup

Directions

Pre-heat the oven to 200 degrees F.
In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, nonfat milk, buttermilk, honey and vanilla.
Preheat a large nonstick griddle or skillet over a medium-low flame.
Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
Use a 1/3 cup measuring cup pour the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.

Strawberry Sauce:

Yield: 4 servings, serving size about 1/3 cup

Puree strawberries in to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.