Yogurt pancakes

freeze leftovers for later

Prep time: 15 min. cook : 5 min. per batch ( 242 calories for 2 pancakes)

Ingredients:

2 cups all purpose flour

2 tbl.sugar

2 tsp. baking powder

1 tsp. baking soda

2 eggs 2 cups (16 oz.) plain yogurt

1/4 cup water

semi sweet chocolate chips,dried cranberries,sliced ripe bananas, coarsley chopped pecans (optional)

DIRECTIONS:

In a small bowl combine the dry ingredients

In another bowl whisk the 3 wet ingredients.

Stir into the dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with non-stick cooking oil.Sprinkle with chocolate chips or cranberries, if desired.

Turn when bubbles form on top. cook until golden brown.

Serve with bananas and pecans ; if desired.

You can freeze leftovers and re-heat in Microwave for 40-50 seconds. will last frozen for 2 months.

Here are some tasty variations:

Fresh or frozen blueberries

Peeled and sliced fruit ie. apples, pears

Crushed and drained pinapple, top with whip cream

Dried apricots or golden raisins

Vanilla or butterscotch chips

A spoonful of granola

Spread plain pancakes with sour cream and top with cherry or peach pie filling.

With these you may not want syrup,,Tis up to you.. :O)

Comments

No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working