Patriotic Pancakes

Makes 21 pancakes.

2 large eggs

½ c powdered milk & 1½ c water (or 1½ c milk)

¼ c vegetable oil

2 c whole wheat flour

2 Tbsp granulated or packed brown sugar

1½ tsp baking powder

¼ tsp baking soda

½ tsp salt

Beat eggs in medium bowl with spoon until fluffy. Beat in milk, sugar and oil. Sift flour, powder, soda and salt together. Add and mix just until smooth. Heat griddle to 300° (do not grease or the first batch will turn out funny). To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. For each pancake, pour slightly less than ¼ c batter onto hot griddle. Cook pancake until air bubbles start to form. Turn and cook other side until golden brown.

*Top with strawberry syrup, freshly whipped cream and blueberries.

Whole Fruit Strawberry Syrup

5 c strawberries, tops cut off

1¼ c sugar

1 c water

1 Tbsp cornstarch

Blend strawberries and sugar (should be ~3 cups). Add water and cornstarch. Blend. Pour into a large pot and boil for 2 minutes.

Whipped Cream

1 c (½ pint) whipping cream

1 Tbsp sugar

1 tsp vanilla

Chill bowl and beaters for best results. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form. Make sure not to overbeat or cream will become lumpy and butter-like.