Categories: Breakfast, Pancakes, Peaches

Ingredients

• 1 cup unsifted all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 large egg
• 1 (8 ounce) container low-fat peach yogurt
• 1 small peach , peeled,chopped (optional)
• 1/4 cup water
• 1 tablespoon vegetable oil , plus more (for frying)
• 1/2 teaspoon vanilla extract
• maple syrup (optional)

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and nutmeg; set aside.

2. In a medium-size bowl, with wire whisk, beat together egg, yogurt, water, 1 tbls.

3. oil, and the vanilla until blended.

4. Add yogurt mixture to flour mixture, gently stirring just until dry ingredients are moistened.

5. (Mixture will be a bit lumpy and thick, more like a cake batter than a traditional pancake batter.) Lightly oil a griddle or 6-inch skillet and heat over medium heat.

6. Spread a 1/4 cup of batter on griddle to make a 4-inch pancake.

7. Cook until bubbles form and begin to break on top surface; flip pancake and cook until bottom is golden brown.

8. Remove pancake and keep warm on a baking sheet in 200*F oven.

9. Repeat with remaining batter, adding more oil to skillet as necessary.

10. Serve pancakes warm with maple syrup, if desired.

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