Whip up a quick batch of these pancakes on the weekend, then pop them in your freezer for later. They taste just as good thawed as they do right from the pan. You might not even need syrup!
—CHERYLL BABER HOMEDALE, ID
PREP: 15 MIN. • COOK: 5 MIN./BATCH • MAKES: 12 PANCAKES
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, lightly beaten
2 cups (16 ounces) plain yogurt
1/4 cup water
Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional
1. In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
3. To freeze, arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
TO USE FROZEN PANCAKES Place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
PER SERVING 2 pancakes equals 242 cal., 5 g fat (2 g sat. fat), 81 mg chol., 403 mg sodium, 40 g carb., 1 g fiber, 9 g pro. Diabetic Exchange: 3 starch.