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Tender Yogurt Pancakes

Tender Yogurt Pancakes

Yogurt is the special ingredient that makes these pancakes light, fluffy and tender; 3 variations for lots of fun.


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10 min
Prep Time
30 min
Total Time
18
pancakes

Ingredients

3 large Land O Lakes® Eggs, separated

1 1/2 cups all-purpose flour

1/4 cup sugar

1/4 cup Land O Lakes® Butter, melted

1 (16-ounce) carton (2 cups) plain yogurt

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon baking soda

How to make

  1. STEP 1

    Beat egg whites at high speed in bowl, scraping bowl often, 1-2 minutes or until stiff peaks form; set aside.

  2. STEP 2

    Combine egg yolks and all remaining ingredients in another 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.)

  3. STEP 3

    Heat griddle to 350ºF or until drops of water sizzle.

  4. STEP 4

    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.

Tip #1

Variations:
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.

Nutrition (2 pancakes)

100 Calories
4 Fat (g)
40 Cholesterol (mg)
210 Sodium (mg)
13 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
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