Multi-Grain Pancakes with Strawberry Sauce

Spring is here and strawberries are showing up in grocery store ads. A Fully ripe strawberry will be bright red, have a natural shine, and fresh looking green caps. Remember to refrigerate berries when you get home and don't wash them until you are ready to use them. Enjoy as they become more plentiful and less expensive!

Nonstick cooking spray
½ c. all-purpose flour
¼ c. whole wheat pastry flour
¼ c. finely ground corn meal
1 Tbsp. sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 large egg
1 ½ c. buttermilk
1 Tbsp. canola oil
1 ¼ c. all-fruit strawberry spread
¼ c. apple juice
1 ½ c. sliced strawberries
Whipped topping

Coat a frying pan or griddle with nonstick cooking spray. Whisk together dry ingredients and set aside. In another bowl, lightly beat egg. Add buttermilk and canola oil. Combine liquid ingredients with the dry. Whisk to blend. Batter may contain small lumps. Heat frying pan or griddle to medium-high heat (375 degrees). Working in batches and using measuring cup, pour scant 1/4 cup batter onto hot griddle per pancake. When bubbles form on top, flip pancakes over. Cook until golden on second side, using cooking spray for additional batches if necessary. (Keep finished pancakes warm on heatproof platter in oven at 200 degrees). While pancakes are cooking, place strawberry spread and apple juice in a saucepan on low heat. Add sliced strawberries, stir, and heat for 1 minute. Keep strawberry sauce warm while finishing pancakes. Place finished pancakes on platter. Spoon warm strawberry sauce over top. Top with fresh strawberries and a small amount of nonfat whipped topping if desired.

Makes 4 servings. Per serving without whipped topping: 364 calories, 6g fat (1g saturated fat), 68g carbohydrate, 8g protein, 6g dietary fiber, 473mg sodium.