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Yogurt Pancakes




Source of Recipe


Rhonda Gray


List of Ingredients




Yogurt Pancakes


2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, lightly beaten
2 cups (16 ounces) plain yogurt
1/4 cup water
Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional

Recipe




In a small bowl, combine the flour, sugar, baking powder and baking soda.

In another bowl, whisk the eggs, yogurt and water.

Stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray.

Sprinkle with optional ingredients if desired.

Turn when bubbles form on top; cook until the second side is golden brown.

To freeze:

Arrange cooled pancakes in a single layer on baking sheets.

Freeze overnight or until frozen.

Transfer to a resealable plastic freezer bag.

May be frozen for up to 2 months.

To use frozen pancakes:

Place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Yield: 12 pancakes.