2 cups all purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, lightly beaten
1 cup fruit yogurt
1 cup water
4 tablespoons butter, melted
Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine eggs, yogurt and water in medium bowl. Whisk in melted butter. Pour liquid ingredients into dry ingredients and stir until moistened. Preheat griddle, oil lightly, and ladle 1/4 cup batter onto griddle for each pancake. Cook until bubbly, turn and cook until light brown. (Named “Your Choice” pancakes because you choose the yogurt flavor you wish and use the same fruit in the syrup. Examples: Strawberry yogurt and fresh sliced strawberries, peach yogurt and fresh sliced peaches or nectarines, blueberry yogurt and fresh blueberries, etc.)
Makes 16 pancakes
Fruit & Cream Syrup:
1 cup sugar
2 tablespoons butter
1 cup light corn syrup
1 cup half & half or canned milk
2 teaspoons vanilla
2 cups fresh fruit of “Your Choice” to compliment fruit flavored yogurt in pancakes
Melt butter in 2 quart saucepan. Add sugar, corn syrup and cream. Cook over low heat, stirring constantly, until sugar is dissolved. (DO NOT boil or cream will curdle.) Simmer until syrupy, add vanilla and fruit. Serve in gravy boat and let guests ladle over Yogurt Pancakes.