fruit yogurt pancake recipe

fruit yogurt pancake

Fruit Yogurt Pancake Recipe

2 cups flour 

5 Tbsp. sugar 

2 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt 

4 eggs; slightly beaten 

1 cup fruit flavored yogurt 

1 cup water 

4 Tbsp. melted butter

Combine dry ingredients in large bowl. Whisk together remaining 

ingredients and add to flour mixture. Preheat griddle, oil lightly, 

and ladle 1/4 cup batter onto griddle for each pancake. Cook until bubbly, 

turn and cook until light brown.

PEACHES 'N CREAM PANCAKES Recipe

2 c. Bisquick baking mix

1 egg

1 1/2 c. milk

2 tbsp. packed brown sugar

1/2 tsp. ground cinnamon

1 (29 oz.) can sliced peaches, drained

3/4 c. whipping (heavy) cream, whipped

Beat all ingredients except peaches and whipping cream with wire 

whisk or hand beater until well blended. Pour by scant 1/4 cupfuls 

onto hot griddle (grease griddle if necessary). Cook until pancakes 

are dry around edges. Turn; cook until golden brown. Top with peaches 

and whipped cream.

Almond Pancake Mix Recipe

3 Cups Nonfat Dry Milk

2 1/2 Cups All-Purpose Flour

1 Cup Whole Wheat Flour

1 Cup Almonds, Finely Ground

2/3 Cup Baking Powder

1/2 Cup Sugar

1 Tbsp Salt

In a large bowl, stir all ingredients together until well blended. Store

in a resealable plastic bag. Yield about 7 1/2 cups pancake mix, enough for

3 batches of pancakes.

To make pancakes: In a medium bowl, combine 2 1/2 cups pancake mix, 1 1/4

cups water, 1 egg, and 2 tablespoons vegetable oil. Stir just until

moistened. Heat a greased griddle over medium heat. For each pancake,

pour about 1/4 cup batter onto griddle and cook until top of pancake is

full of bubbles and underside is golden brown. Turn with a spatula and

cook until remaining side is golden brown. Regrease griddle as necessary.

Yield about 1 dozen 5-inch pancakes

Wheat Germ Pancakes Recipes

Ingredients

1 cup white flour 

1/2 cup wheat germ, toasted with honey 

1/2 cup low-fat cottage cheese

2 1/2 teaspoons baking powder 

1 tablespoon sugar 

1 1/4 cups skim milk 

2 tablespoons oil

Makes 10 4-inch pancakes

Directions

Sift together flour, baking powder and sugar. Add wheat germ. Combine 

the milk and oil and stir into the dry ingredients until just moistened. 

Stir in cottage cheese until mixture is slightly lumpy. (If a smooth batter 

is desired, whip the cottage cheese with the liquid ingredients in a blender.)

Drop batter by spoonfuls onto a greased pan. Cook until bubbles appear on 

upper surface, then turn and brown on the other side. Turn only once.

Continue until all batter is used. Serve with maple syrup.

QUICK SKILLET POTATO PANCAKE

Ingredients :

1/3 c. instant mashed potato flakes

3 tbsp. self-rising flour

1/2 c. skim milk

1/4 c. minced onion

1 egg, beaten

1/8 tsp. salt

Dash each pepper and ground nutmeg

1 tbsp. vegetable oil

1/2 c. applesauce (no sugar added)

Preparation :

Makes 2 servings, 2 pancakes each. In small bowl combine potato

flakes and flour; add remaining ingredients except oil and

applesauce and, using a fork, blend thoroughly. In 10 inch nonstick

skillet heat oil; drop batter into skillet by heaping

tablespoonsful, forming 4 pancakes. Cook until bottoms of pancakes

are browned; turn pancakes and brown other side. Remove to serving

plate and serve with applesauce. Each serving provides: 1/2

Protein Exchange; 1 Bread Exchange; 1/4 Vegetable Exchange; 1 1/2

Fat Exchanges; 1/2 Fruit Exchange; 1/4 Milk Exchange. Per serving:

230 calories, 7 g protein, 10 g fat, 28 g carbohydrate, 347 mg

sodium, 138 mg cholesterol.

The Mayor's Inn: 

Blueberry Puffed Pancake

1/4 C butter, melted

3 eggs

3/4 C flour

3/4 C milk

1 Tbsp of honey

Divide the melted butter into 3 individual ramekins. 

Place a dozen or so blueberries into each ramekin. Combine the rest of 

ingredients & beat until fluffy. Divide equally between the 3 ramekins.

Bake at 425 until browned, approximately 20 to 25 minutes. Sprinkle 

with powdered sugar & serve as quickly as possible. They will deflate 

after they sit. You may double recipe as needed.

PUMPKIN-CLOVE PANCAKES

2 cups all purpose flour

6 tablespoons (packed) brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 2/3 cups buttermilk

3/4 cup canned solid pack pumpkin

3 large eggs

2 tablespoons (1/4 stick) butter, melted

4 tablespoons (about) butter

Pure maple syrup

Preheat oven to 250°F. Mix first 6 ingredients in large bowl to 

blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium 

bowl until well blended. Add to dry ingredients and whisk until 

smooth.

Melt 1 tablespoon butter in large nonstick skillet over medium heat. 

Working in batches, drop batter by 1/4 cupfuls into skillet. Cook 

pancakes until bubbles form on top and bottoms are golden brown, 

about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are 

golden brown, about 2 minutes. Transfer to baking sheet; place in 

oven to keep warm up to 20 minutes. Repeat with remaining batter, 

adding more butter to skillet as necessary for each batch.

Serve pancakes hot with maple syrup.

Makes about 15.