Tender Whole Wheat Yogurt Pancakes Recipes

Steps:

• Grease or spray griddle or skillet. Heat over medium-high heat (375°F). In large bowl, mix flour, sugar, baking powder, baking soda and salt with whisk. In small bowl, beat eggs, yoghurt and milk with whisk. Stir yoghurt mixture into flour mixture until no lumps remain in batter.
• Ladle or spoon 1/4-cupfuls of batter onto griddle. Sprinkle blueberries on top (about 1 tablespoon per pancake). Cook 2 to 3 minutes or until edges are dry and bubbles form on top; turn, and cook 2 to 3 minutes or until golden brown. Transfer to serving plate. Repeat with remaining batter.

Steps:

• Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
• Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Pour the wet ingredients into the dry and stir just until blended.
• Heat a non-stick griddle or large frying pan over medium heat. Using a one-third cup measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
• Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn't hurt, either.

Steps:

• Combine dry ingredients in a medium bowl - set aside.
• Combine wet ingredients in a small bowl with a whisk.
• Add wet to dry and stir until combined.
• Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.

Steps:

• Mix all dry ingredients, then wisk together.
• Beat egg preferably into a 2+ cup measuring cup, add yogurt.
• Add enough milk (soy, cow, cream mixed with water, water, etc) to make a total of 2 1/4 cups liquid.
• Stir liquid into dry ingredients just enough to mix (mash any lumps).
• Pour by icecream scoop or 1/4 cup (measuring cup works well) onto a preheated 350 degree griddle.
• When a few bubbles form, check by lifting an edge and if brown, flip once.
• Cook for another minute or so til this side is brown also.

Steps:

• Beat the eggs slightly and then combine all the ingredients and mix well.
• Fry on a hot, greased griddle until bubbles form.
• Turn over and cook until done.
• Serve warm with butter, fruit or syrup.

Steps:

• Beat eggs in medium bowl with hand beater until fluffy.
• Beat in remaining ingredients just until blended.
• Grease heated griddle if necessary.
• (To test griddle, sprinkle with few drops water. If water bubbles skitter around, heat is just right) For each pancake, pour about 3 Tbs 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.

Steps:

• In bowl, beat the egg and mix in the yogurt, milk and oil.
• Stir in sugar and nutmeg.
• In separate bowl, combine flour, baking powder and baking soda.
• Add the flour mixture to the liquid and mix. The batter will be thick.
• Grease and heat a griddle and pour out 1/4 C batter.
• Cook pancakes until they begin to bubble, then turn and cook on other side.
• Serve warm with maple syrup or Cherry Pancake Syrup.

Steps:

• Step 1: Warm heavy nonstick, or other appropriate surface on Medium Heat. Make sure oven is set to warm (as low as possible). Step 2: Mix Dry Ingredients (flour,sugar,baking powder,soda,salt) in small bowl. Wisk these dry ingredients together to especially ensure the baking powder and soda are thoroughly and evenly distributed. Step 3: Thoroughly beat the egg into the med/large bowl. Add the rest of the Wet Ingredients (milk,yogurt,vanilla), and mix thoroughly. Step 4: Test the surface temperature of your pans by splashing drops of water onto the surface of the pans. If the drops immediately "dance" or "skip" across the surface, it is too hot. If the drops quickly bubble and sizzle, it is the proper temperature. Step 5: Add the entire bowl of dry to the wet. Quickly but thoroughly mix all with a wisk. The wisk may begin to clog, but should clear up shortly. As soon as the wisk begins to unclog itself from stirring, the batter is ready. Approx 15-30 strokes maximum. You will see small clumps, not big ones (1/4 inch clump is okay). Batter is VERY THICK. Dont overmix. Step 6: Do not rest batter. Immediately spoon onto preheated, slightly buttered skillet or pans. Spoon approximately 1/8 of batter (3-4 inches wide) per pancake. The batter will double or triple in size as it cooks. Spread batter to approx 1/2 inch thick, or wiggle pan to flatten mound slightly. Step 7: Pancakes are ready to flip when bubbles are coming through top; and edges are slightly dry (losing their shine). Monitor pan temperature to maintain approx 2 minutes per side until proper brownness. Keep pancakes (unstacked) in warmed oven until all batches are done. Serves approx 8 or 9 pancakes with a drizzle of syrup/butter mixture. GWP2009-4-15