Categories: Breakfast, Pancakes
Ingredients
- 2 eggs
- 2 cups all-purpose flour
- 3 (6 ounce) containers 100% natural blueberry yogurt
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
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Beat eggs in medium bowl with hand beater until fluffy.
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Beat in remaining ingredients just until blended.
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Grease heated griddle if necessary.
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(To test griddle, sprinkle with few drops water. If water bubbles skitter around, heat is just right) For each pancake, pour about 3 Tbs batter from tip of large spoon or from pitcher onto hot griddle.
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Cook pancakes until puffed and dry around edges.
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Turn and cook other sides until golden brown.