Grain Pancakes with Strawberry Sauce

This hearty, fresh recipe makes Grain Pancakes with Strawberry Sauce great family breakfast in under 30 minutes!

• In a medium bowl combine flour, cornmeal rolled oats, brown sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
• In a small bowl combine egg, milk, and oil; beat with a fork or whisk until combined. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
• Lightly coat an unheated griddle or large skillet with nonstick cooking spray. Preheat griddle over medium heat. For each pancake, pour a scant cup of the batter onto the hot griddle. Spread each to a 3- to 3½-inch circle. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and slightly dry edges.
• Meanwhile, for sauce, in a blender or food processor combine 2 cups strawberries granulated sugar, and vanilla. Cover and blend or process until smooth. Transfer to a small saucepan; heat sauce until warm. Quarter remaining 2 cups strawberries. Serve pancakes with sauce and berries. Makes 6 servings (2 pancakes per serving).