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Yogurt Pancakes Recipe

Photo by: Taste of Home

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Get your day off to a great start with these delicious yogurt pancakes from our Test Kitchen. Simply whip up a quick batch on the weekend—varying the fillings—and pop them in your freezer. Then, savor these light, fluffy flapjacks one mouth-watering morning at a time. Just pull a pancake or two out of the freezer, put in the microwave for a few seconds and breakfast is served! It’s easy to alter the fillings because you just sprinkle them on the batter in the skillet. And they taste just as good thawed as they do right from the pan. You might not even need syrup!

This recipe is:

Healthy

Quick

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6 Servings
Prep: 15 min. Cook: 5 min./batch

Ingredients

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

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 chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans if desired.
To freeze, arrange cooled pancakes in a single layer on sheet pans. 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 pancake on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.

Nutrition Facts: 2 pancakes (calculated without toppings) equals 242 calories, 5 g fat (2 g saturated fat), 81 mg cholesterol, 403 mg sodium, 40 g carbohydrate, 1 g fiber, 9 g protein.

Yogurt Pancakes published in Cooking for 2 Spring 2007, p18