Strawberryyogurtpancakes Recipes

STRAWBERRY YOGURT PANCAKES

Steps:

• In a mixing bowl, mix flour, baking powder, baking soda, salt and sugar.
• Add in the eggs, buttermilk, melted butter, yogurt and vanilla and mix until smooth.
• Spray griddle with Pam or use a slab of butter for each pancake and heat over medium heat.
• Pour approximately ½ cup of batter onto a preheated griddle.
• Cook for 8-10 minutes or the top is nice and bubbly.
• Turn and brown the other side.
• Serve with warm maple syrup.

STRAWBERRY PANCAKES

Steps:

• Preheat and grease the griddle.
• Sift the dry ingredients together, then beat in the butter, eggs, and milk.
• Pour batter onto the hot griddle, then sprinkle some strawberries onto each round.
• When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.

VANILLA YOGURT PANCAKES WITH STRAWBERRY SYRUP

Steps:

• Spray griddle with cooking spray and heat over medium heat or to 375.
• In a large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside.
• In another bowl, beat eggs, yogurt, and water with wire whisk; beat in butter.
• Pour egg mixture all at once into flour mixture; stir just until moistened.
• For each pancake, pour by 1/4 cupfuls onto hot griddle.
• Cook pancakes 1-2 minutes or until bubbly on top. Turn and cook other sides for an additional 1-2 minutes.
• Top each serving with 1/4 cup sliced strawberries and syrup.

STRAWBERRY GREEK YOGURT PANCAKES

Steps:

• Heat nonstick griddle or skillet over medium-low heat (325°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat 1 container yogurt, the milk, eggs and Bisquick™ mix until mixed well. If batter seems thick, add an additional 1 to 2 tablespoons milk.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle, spreading batter into 4-inch circle. Cook until edges begin to dry and bubbles begin to form on top. Turn; cook other side until golden brown. Top 2 pancakes with dollop of yogurt from remaining container, 4 tablespoons sliced strawberries and strawberry syrup.

STRAWBERRY-YOGURT PANCAKES (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, vanilla yogurt, water and oil with whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened.
• For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
• Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.