3/4 c. milk
2 tbsp. melted butter
1 egg
1 c. flour
2 tsp. baking powder
1/4 c. sugar
1/2 tsp. salt
1 c. sliced strawberries
Topping (recipe follows)
Whole strawberries for garnish

Beat together the milk, butter, and egg in a medium bowl. Sift together the flour, baking powder, sugar, and salt in a separate, large bowl. Add the egg mixture to flour mixture and stir just to mix. Fold in the sliced strawberries. Grease and heat a pancake griddle. Pour out batter for 4 pancakes (each 3 to 4 inches in diameter). Cook until pancakes look bubbly and have air holes on top. Flip over and brown the top. Repeat with remaining batter.

Meanwhile, make the Topping. When serving, garnish each plate with a few whole strawberries and serve with Topping. Makes 8 pancakes, enough for 2 servings.

TOPPING:

1 c. plain yogurt
2 tbsp. brown sugar (see note)

Stir together yogurt and brown sugar in small bowl, mixing well. Use as directed above.

Note: An alternate sweetener that makes an especially delicious combination is a combination of 1 tablespoon brown sugar and 1 tablespoon maple syrup.