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Yogurt Pancakes

2 eggs
1 cup plain yogurt (low-fat)
1 1/4 cup biscuit mix
1/2 cup blueberries, if desired

Beat eggs and 1 cup plain yogurt until frothy, then stir in biscuit mix just until moistened. (Batter will be lumpy.) Fold in blueberries (if desired). Drop batter by heaping tablespoons onto buttered griddle and cook over medium high heat until tops of pancakes are bubbling and bottoms are golden. Turn and brown on other side. Serve immediately.

Makes about 1 dozen 3-inch pancakes.

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