Pancakes With Yogurt Topping Recipes

Steps:

• Preheat the oven to 200 degrees F; line a rimmed baking sheet with parchment paper and have it ready to hold the cooked pancakes and keep them warm.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
• In a separate large bowl, whisk together the yogurt, milk, butter, eggs, and vanilla. Fold the flour mixture into the yogurt mixture until just combined. A few lumps are fine.
• In a large skillet or griddle, melt a pat of butter over medium heat until the foaming subsides. Ladle a scant 1/4 cup of the batter into the pan at a time, leaving space between each pancake (the pancakes will expand). When the pancakes get dry around the edges and large bubbles form at the top of the pancake, 3 to 4 minutes, flip the pancakes and cook until light golden brown underneath, 2 to 3 minutes more. Adjust the heat as needed to cook the pancakes through without burning. Transfer the cooked pancakes to the prepared pan and keep warm in the oven. Serve warm, with plenty of warm maple syrup and fresh berries on the side.

Steps:

• 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 optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: 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, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Steps:

• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat. In large bowl, stir Bisquick mix, cinnamon, milk, vanilla and eggs with wire whisk or fork until blended.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
• In medium bowl, mix topping ingredients. Serve hot pancakes with topping; if desired, sprinkle with additional cinnamon. Cover and refrigerate any remaining topping.

Steps:

• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes.
• Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
• Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm.
• Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes.

Steps:

• 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 hit for 40-50 seconds or until heated through.

Steps:

• Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated. Add additional water by the tablespoon if needed to reach the right consistency.
• Heat oil in a griddle or skillet over medium heat. Use approximately 1/4 cup of batter per pancake. Cook until golden brown, 2 to 3 minutes per side.

Steps:

• Dump all of the dry ingredients (flour, salt, baking powder) into a large bowl. Mix well, then make a dent in the center of the mixture using a soup spoon.
• Place the butter in a covered bowl and melt in the microwave.
• Spoon the yogurt into a medium sized bowl. Add the milk, melted butter, and the egg in with the yogurt and whisk until everything becomes one color.
• Pour the wet mixture into the dent in the dry mixture.
• Mix with a wooden spoon until the flour disappears.
• Spray a griddle or pan with PAM cooking spray.
• Scoop the batter with a 1/3 cup measure into the pan. (if you like larger pancakes you may use a larger scoop but there will be fewer pancakes).
• Cook on both sides until golden brown. Serve hot with fresh fruit, syrup, extra yogurt, powdered sugar, or just plain.
• ENJOY!

Steps:

• In medium bowl, beat yogurt, milk, vanilla and eggs with whisk until well combined. In large bowl, place Bisquick mix. Add yogurt mixture. Mix to combine.
• Heat skillet or griddle over medium-high heat (grease if necessary). Scoop slightly less than 1/4 cups batter onto heated skillet; cook until bubbles start to form on surface of pancakes, edges become dry, and bottom becomes golden brown. Turn, and cook on other side until golden brown. Repeat with remaining batter.
• Serve warm with butter and maple syrup.