Pancakes with Strawberries
Instructions:
- Try sliced apples, pears, or nectarines in the
pancakes instead of strawberries.
- 3 cups fresh or frozen strawberries
- ½ cup reduced sugar preserves, any flavor
- 2 cups fat free just-add-water buttermilk pancake mix
- ½ cup light sour cream or nonfat vanilla yogurt (optional)
- In a large saucepan, mix berries and preserves. Cook over medium heat until slightly thickened, about 5 minutes. Set aside.
- In a large bowl, combine pancake mix with water according to package directions. Add enough water to make a slightly thin batter.
- Pour 1⁄3 cup batter onto hot griddle or into a large nonstick pan, allowing it to spread to about 5 or 6 inches. Cook until edges are dry. Flip over and cook until done. Repeat until all pancakes are cooked.
- Place 1⁄4 cup strawberry mixture in the center of each pancake. Roll up and transfer to serving plates.
- Drizzle each pancake with remaining strawberry mixture. Top each pancake with 1 tablespoon sour cream or vanilla yogurt, if desir