Whole wheat heart pancakes with strawberry sauce

Ingredients:

Pancakes

• 3/4 cup premium flour
• 3/4 cup whole wheat flour
• 1.5 tsp baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 tbsp. sour milk low fat
• 1/2 tbsp. low-fat milk
• 1 teaspoon of honey
• 1/4 tsp vanilla
• Powdered sugar, optional

Strawberry sauce

• 450 g strawberries, fresh or frozen (no sugar, defrosted)
• 1 teaspoon lemon juice
• 2 tbsp. maple syrup

Preparation:

1. Preheat oven to 90°C. Heat a large nonstick frying pan over medium-low heat.
2. In a medium bowl, combine the dry ingredients (from flour to salt). In another small bowl, whisk the eggs with the sour milk, low-fat milk, honey, and vanilla. Fold the wet ingredients into the dry ingredients; the batter should be slightly lumpy.
3. Using a measuring cup, pour the batter into the pan in 1/3 cup increments. When bubbles form on the surface and the bottom of the pancake is golden, flip it.
   
   Then cook until golden brown on the other side. Keep the ovenproof dish with the finished pancakes in the oven until the entire batch is done. Once all the pancakes are done, cut them into heart shapes using a heart-shaped cookie cutter.
4. Strawberry saucePuree the strawberries until smooth. Heat the puree in a small saucepan over low heat until lukewarm. Stir in the lemon juice and maple syrup.
   
   Serve pancakes with strawberry sauce.