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Yogurt pancakes

Updated on February 18, 2008

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)

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