Yogurt Pancakes (242 calories for 2)
Prep: 15 min. cook: 5 min. per batch
2 cups flour all- purpose
2 tbl. sugar
2 teas. baking powder
1 teas. baking soda
2 cups (16) plain yogurt
1/4 cp water
semi sweet chocolate chips, dried cranberries,sliced ripe bananas and coarsely dhopped pecans ( optional)
In a small bowl combine the dry ingredients
In another bowl whisk the 3 wet ingredients
Add to the dry ingredients just until moistened
Pour batter a 1/4 cupful onto a hot griddle sprayed with non-stick cooking oil.
Sprinkle with chocolate chips or cranberries (if desired)
Turn when bubbles form on top; cook until second is golden brown. Serve with bananas and pecans.
The frozen left overs (if there are any ) can be heated up in a microwave for
40-50 seconds or until heated through (hint keep a small glass of water in Microwave to keep from drying out your breads etc.) they will keep for 2 months frozen properly.
Here a few variations:
Fresh or frozen bluberries
Peeled and sliced apples or pears
Crushed and drained pineapple topped with whip cream
Dried apricots or golden raisins
A spoonful of granola
??? Spread plain pancakes with sour cream and top with cherry or peach pie filling.
Yields 12 pancakes......you may not need syrup..Have fun on a special occasion or just cause you Love someone G-Ma :O)