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Yogurt is the special ingredient that makes these pancakes light, fluffy and tender; 3 variations for lots of fun.
Beat egg whites at high speed in small bowl, scraping bowl often, 1-2 minutes or until stiff peaks form; set aside.
Combine egg yolks and all remaining ingredients in large bowl. Beat at medium speed, scraping bowl often, 1-2 minutes or until well mixed. Gently stir in beaten egg whites. (Small fluffs of egg white will remain in batter.)
Heat griddle to 350ºF or until drops of water sizzle.
Pour 1/4 cup batter for each pancake onto greased griddle. Cook 1 1/2-2 minutes or until bubbles form. Turn; continue cooking 1 1/2-2 minutes or until light brown. Serve warm.
Blueberry Pancakes: Gently stir 1 cup fresh or frozen blueberries into pancake batter.
Pecan Pancakes: Gently stir 1/3 cup chopped pecans into pancake batter.
Banana Nut Pancakes: Gently stir 1/2 cup (1 medium) mashed banana and 1/3 cup chopped walnuts into pancake batter.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3796
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
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