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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium bowl combine pastry flour, cornmeal, rolled oats, brown sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.

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  • In a small bowl whisk together egg, milk, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

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  • Lightly coat an unheated griddle or large skillet with cooking spray. Heat griddle over medium heat. For each pancake, pour a scant 1/4 cup of the batter onto the hot griddle; spread to a 3- to 3-1/2-inch circle. Cook over medium heat for 2 to 4 minutes or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and slightly dry edges.

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  • Meanwhile, for sauce, in a blender or food processor combine 2 cups of the strawberries, the rhubarb, granulated sugar, and vanilla. Cover and blend or process until smooth. Transfer to a small saucepan; heat until warm. Quarter the remaining 1 cup strawberries. Serve pancakes with sauce and quartered strawberries.

Nutrition Facts

212 calories; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 32 mg cholesterol; 191 mg sodium. 344 mg potassium; 34 g carbohydrates; 4 g fiber; 13 g sugar; 6 g protein; 0 g trans fatty acid; 146 IU vitamin a; 43 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 1 mg iron;

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