Whole Wheat Pancakes with Maple Syrup and Strawberries

Ingredients

• Whole wheat pancake mix 1 cup
• Skim milk 1/2 cup
• Maple syrup 2 tablespoons
• Fresh strawberries 1/2 cup

Method

1. Prepare the strawberries. Wash the fresh strawberries thoroughly under cold running water. Remove the green stems and slice the strawberries into thin pieces. Set aside for topping.
   Tip: Use ripe strawberries for the best sweetness and flavor.
2. Mix the pancake batter. In a medium bowl, combine 1 cup of whole wheat pancake mix with 1/2 cup of skim milk. Stir gently with a whisk or spoon until the mixture is smooth and free of lumps. Avoid overmixing to keep the pancakes fluffy.
   Tip: If the batter is too thick, add a little more milk, one tablespoon at a time, until you reach a pourable consistency.
3. Heat the pan. Place a non-stick skillet or frying pan on medium heat. Let it warm up for about 2 minutes. To test if the pan is ready, sprinkle a few drops of water onto the surface; if they sizzle and evaporate quickly, the pan is hot enough.
   Tip: Lightly grease the pan with a small amount of oil or butter if not using a non-stick pan.
4. Cook the pancakes. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip the pancake carefully using a spatula, then cook the other side for another 1-2 minutes until golden brown and cooked through.
   Tip: Cook pancakes on medium heat to avoid burning while ensuring they cook through.
5. Serve with syrup and strawberries. Stack the cooked pancakes on a plate. Drizzle 2 tablespoons of maple syrup evenly over the pancakes. Top with the sliced fresh strawberries. Serve immediately while warm.
   Tip: You can add a small pat of butter on top for extra richness if desired.

Pro tips

• Use fresh ingredients and measure carefully for the best results.
• Let the batter rest for 5 minutes before cooking to improve texture.