Heart Shaped Whole-Wheat Pancakes with Strawberry Sauce

Ingredients

•  1 1/2 cup whole wheat pastry flour
•  1 1/2 teaspoons baking powder
•  1/2 teaspoon baking soda
•  1/4 teaspoon salt
•  2 large eggs
•  1 cup low-fat buttermilk
•  1/2 cup non-fat milk
•  1 tablespoon RAW honey
•  1/4 teaspoon vanilla
•  Strawberry sauce, recipe follows

Strawberry sauce:

•  16 ounces strawberries, fresh or frozen (unsweetened, thawed)
•  1 teaspoon lemon juice
•  2 tablespoons 100% PURE maple syrup

Puree strawberries 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.

Preparation:

Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame. In
a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat
together the eggs, buttermilk, non-fat milk, honey and vanilla. 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 to ladle 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.