Yogurt Pancakes

By dmscott52

First tried 9/1/2013. Excellent- from Taste of Home magazine 2013

Ingredients

• 2 cups all purpose flour
• 2 T. sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 eggs, lightly beaten
• 2 cups (16 ounces) plain yogurt
• 1/4 cup water
• Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional.

Preparation

Step 1

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.

Pour batter by 1/4 cupfus onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.

To freeze, arrange cooled pancakes in a single layer on baking sheets. 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 pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.