Strawberry Pancakes (4 servings) 1 cup all-purpose flour 1/4 cup whole wheat flour 2 Tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 1 cup buttermilk (regular milk or soy milk also work fine) 1/2 teaspoon vanilla 1 Tablespoon butter - melted 2 cups fresh sliced strawberries (or frozen berry slices - thawed and drained) In a large bowl, mix together the flours, sugar, baking powder and salt. In a separate medium bowl, beat the egg and stir in the milk and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the melted butter and fold in the berry slices. Heat a griddle or large frying pan to medium-high heat. Use cooking spray or melt about 1 Tablespoon of butter in the pan per batch of pancakes. Dollop the batter in 1/4 cup amounts for each pancake. Cook until the edges appear dry and bubbles cover the top of the pancake (2 to 3 minutes). Flip and cook the other side to golden brown (about 2 more minutes). These pancakes are terrific with butter and maple syrup. Also great with strawberry preserves as a topping. If your strawberries aren't very sweet, add one more Tablespoon of sugar to the batter. Enjoy! Mr Breakfast would like to thank schweet for this recipe. Recipe number 2756. Submitted 2/16/2010.