Name: Fruit-Topped Whole Wheat Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: All-purpose flour - ¾ cup; Whole wheat flour - ¾ cup; Baking powder - 1 ½ teaspoons; Salt - ½ teaspoon; 2% milk - 1 cup; Eggs, slightly beaten - 2 large; Country Crock® Spread, plus additional for cooking and serving - 2 tablespoons; Fresh fruit (such as blueberries, bananas, and strawberries) - 2 cups; Maple syrup - 2 cups

Ingredients for - Fruit-Topped Whole Wheat Pancakes

1. All-purpose flour ¾ cup

2. Whole wheat flour ¾ cup

3. Baking powder 1 ½ teaspoons

4. Salt ½ teaspoon

5. 2% milk 1 cup

6. Eggs, slightly beaten 2 large

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

8. Fresh fruit (such as blueberries, bananas, and strawberries) 2 cups

9. Maple syrup 2 cups

How to cook deliciously - Fruit-Topped Whole Wheat Pancakes

1 . Stage

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.

2 . Stage

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.