Tender Yogurt Pancakes
Yogurt is the special ingredient that makes these pancakes light, fluffy and tender; three variations for lots of fun.
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How to make
Beat egg whites at high speed in bowl, scraping bowl often, 1-2 minutes or until stiff peaks form; set aside.
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.)
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.
Gently stir 1 cup fresh or frozen blueberries into pancake batter.
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.
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Classic buttermilk pancakes are just the beginning. You can jazz up breakfast (or dinner!) with lemon and ricotta, blueberries and maple or bananas and chocolate.See Recipes