PANCAKES

By tuqui13

Ingredients

• Yogurt:
• 1 egg
• 1 cup all-purpose flour
• 3/4 cup milk
• 2 tablespoons shortening, melted, or vegetable oil
• 1 tablespoon sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups unflavored yogurt for the milk
• 2 teaspoons baking powder (decrease to)
• 1/4 teaspoon baking soda (12 pancakes)
• Applesauce:
• 1/2 cup milk
• 1/2 cup applesauce and
• 1/4 teaspoon ground cinnamon (11 pancakes)
• Banana:
• 1 banana mashed ( 1/2 cup)
• 1/4 teaspoon ground nutmeg (11 pancakes)
• Blueberry:
• 1/2 cup fresh or frozen blueberries (thawed and well drained). Stir.
• Buttermilk:
• 1 cup buttermilk (substitute for the milk)
• 1 teaspoon baking powder (decrease to)
• 1/2 teaspoon baking soda
• Cheese:
• Omit sugar. Stir in:
• 1 cup shredded Swiss or American cheese (4 onz)
• Ham:
• Omit sugar. Stir in:
• 1/3 to 1/2 cup ground or cut-up fully cooked ham.
• Nut:
• 1/4 to 1/2 cup broken or chopped nuts.
• Orange-Coconut:
• Beat in
• 2 tablespoons frozen orange juice concentrate (thawed).
• 1/2 cup flaked coconut
• Peach:
• 1/4 teaspoon ground cinnamon
• 1 medium peach., peeled and cut up (2/3 cup)

Details

Servings 9

Preparation

Step 1

Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1/4 cup milk.

Grease heated griddle if necessary. ( to test griddle, sprinkle with few drops water. If bubbles skitter around, heat is just right.)

Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. (To keep pancakes hot, stack on hot plate with paper towels in between; place on cookie sheet in 250° oven or in warming oven.)