Buttermilk Pancakes with Strawberry Sauce

1 pint fresh or frozen strawberries

1/4 cup maple syrup

1 cup flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg white, slightly beaten

1 cup buttermilk

2 teaspoons oil

If using fresh strawberries, remove the hulls. In a small mixing bowl, mash 1/2 the strawberries. Chop the remaining berries and stir into the mashed strawberries. Add the syrup to the strawberry mixture; set aside. In medium bowl, stir together flour, sugar, baking powder, baking soda and salt. In another bowl, stir together the egg white, buttermilk and cooking oil. Add all at once to the flour mixture. Stir just until combined but still slightly lumpy. For each pancake pour about 1/4 cup of the batter onto a hot, lightly oiled griddle. Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. Serve with the strawberry sauce. Makes 4 servings. Two pancakes per serving.

249 calories/serving