Light And Tasty Lemon Yogurt Pancakes Recipes

LIGHT AND TASTY LEMON YOGURT PANCAKES

Steps:

• In bowl, beat the egg and mix in the yogurt, milk and oil.
• Stir in sugar and nutmeg.
• In separate bowl, combine flour, baking powder and baking soda.
• Add the flour mixture to the liquid and mix. The batter will be thick.
• Grease and heat a griddle and pour out 1/4 C batter.
• Cook pancakes until they begin to bubble, then turn and cook on other side.
• Serve warm with maple syrup or Cherry Pancake Syrup.

LEMON YOGURT PANCAKES WITH BLUEBERRY TOPPING

Steps:

• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes.
• Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
• Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm.
• Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes.