Whole-Wheat Yogurt Strawberry Pancake Stacks

(Serves 6)

I served this breakfast a lot while working at The Clifton House Bed & Breakfast.  It has been a hit as well on retreats.  It is a fun and whimsical breakfast because the strawberries are stacked between the pancakes and the fresh whipped cream is thick, making for a fluffy and fantastic looking topper. Be sure to make fresh whipped cream.  It is so much better than store bought whipped cream.  I hope you enjoy!!

1 Cup flour
1 Cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 or 3 Tbsp sugar
2 eggs
1/3 Cup oil
2 Cups yogurt (use any kind)
1 Cup heavy cream, chilled
1/4-1/2 Cup sugar, to taste
1 pint strawberries, thinly sliced

Place a large bowl, preferable metal, plus whisk in the freezer for at least 20 minutes (this is for the whipped cream).  Mix flour with remaining dry ingredients.  Make a well in the middle and add eggs + oil + yogurt.  Fold all ingredients together.  Let batter sit while you make the whipping cream.  Remove the bowl and whisk from the freezer.  Pour heavy cream into bowl and begin to whip cream either with hand held whisk or a kitchen aid.  Whip, adding sugar gradually until stiff peaks form.  This takes a few minutes.  Meanwhile, heat the griddle.  Pour 1/4 cup batter onto hot, greased griddle. Flip when you see bubbling around the edges.  Cook 2-3 minutes on each side. Repeat with remaining pancakes.  Remove pancakes to a baking sheet and keep warm in a 200 degree oven if needed.  Serve each pancake stacked with strawberry slices and top with whipped cream.  Serve with maple syrup as well if desired.