Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce

3/4  cup		all purpose flour
3/4  cup		whole wheat flour
1-1/2  teaspoons		baking powder
1/2  teaspoon		baking soda
1/4  teaspoon		salt
1/2  cup		eggbeaters
1  cup		low fat buttermilk
1/2  cup		non fat milk
1  tablespoon		honey
1/4  teaspoon		vanilla
16  ounces		strawberries, fresh or frozen (unsweetened, thawed)
1  teaspoon		lemon juice
1  tablespoon		maple syrup

Tip: For nutritional information on all the ingredients in Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce just click on each ingredient name. Then adjust the serving size for any Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.
In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.
Strawberry sauce:
Yield: 4 servings (serving size about 1/3 cup)
Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.