Monday, July 11, 2011
This recipe was on the top of a big Dannon yogurt I bought and I was intrigued. My kids love pancakes and they also love cornbread, so it was definitely worth a shot. They loved them and I thought they were yummy too. Just another way to change up breakfast a bit.
1 cup all purpose flour
3 Tbs sugar
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
(1/3 cup raisins, plumped - I did not use)
1 1/2 cups Dannon Light & Fit Vanilla Nonfat yogurt - recipe says you could also use strawberry - not sure how I feel about that :)
2 large eggs
1/4 cup canola oil
Whisk together dry ingredients. Stir yogurt, eggs and oil with a fork in separate bowl, then stir into flour mixture until blended. Heat a lightly greased skillet over moderately low heat until hot. (I did not grease my non-stick skillet and it was just fine without it.) Pour 1/4 cup measures of batter onto skillet and cook about 3 minutes, or until golden, then turn and cook 1 minute more. (It was important to have the heat lower than I would normally cook pancakes to make sure the middles got done.) Serve with warm maple syrup. I tried mine with honey butter and that was delicious too! Makes appox. 12, 3 1/2 cakes. Enjoy!