Fruit-Topped Whole Wheat Pancakes

Name: Fruit-Topped Whole Wheat Pancakes
Total time: 45
Yield: 4
Ingredients: ¾ cup all-purpose flour; ¾ cup whole wheat flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup 2% milk; 2 large eggs, slightly beaten; 2 tablespoons Country Crock® Spread, plus additional for cooking and serving; 2 cups fresh fruit (such as blueberries, bananas, and strawberries); Maple syrup

Recipe by Country Crock from allrecipes.com

Breakfast 45 Mins.

Ingredients

4 servings

•

¾ cup all-purpose flour
•

¾ cup whole wheat flour
•

1 ½ teaspoons baking powder
•

½ teaspoon salt
•

1 cup 2% milk

•

2 large eggs, slightly beaten
•

2 tablespoons Country Crock® Spread, plus additional for cooking and serving
•

2 cups fresh fruit (such as blueberries, bananas, and strawberries)
•

Maple syrup

Instructions

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.
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.