Tuesday, May 26, 2015
Blueberry Yogurt Pancakes
2 cups all-purpose flour
3 (6 ounce) containers 100% natural blueberry yogurt
1⁄4 cup vegetable oil
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
Beat egges 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.
Courtesy of www.food.com