Oatmeal Pancakes with Mixed Berry Topping

 

1

bag (10 oz) Cascadian Farm® frozen organic harvest berries, thawed and drained

3/4

cup real maple syrup

3/4

cup quick-cooking oats

3/4

cup Gold Medal® whole wheat flour

1

cup fat-free (skim) milk

1

tablespoon sugar

2

tablespoons vegetable oil

2

teaspoons baking powder

1/4

teaspoon salt

1

egg

• 1 In 2-quart saucepan, cook topping ingredients over medium-low heat, stirring occasionally, until mixture just begins to simmer. Remove from heat; set aside. In medium bowl, beat pancake ingredients with wire whisk until blended.
• 2 Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.
• 3 Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with topping.