Yogurt-topped strawberry pancakes
Last updated 6/12/2012 12:41:19 AM. Recipe ID 36. Report a problem with this recipe.
Title: Yogurt-topped strawberry pancakes
Yield: 12 servings
2 c Buttermilk complete
2 tb Sugar
1/4 ts Cinnamon
1 1/2 c Water
1 c Thinly sliced strawberries
1 8-oz carton strawberry
Or vanilla lowfat yogurt
Heat griddle or skillet to 375 F. Grease lightly with oil. In medium
bowl, combine pancake mix, sugar, cinnamon and water; stir just until
large lumps disappear. Fold in strawberries. For each pancake, pour
1/4 cup batter onto hot griddle. Cook 1-1 1/2 minutes, turning when
edges look cooked and bubbles begin to break on surface. Continue to
cook 1-1 1/2 minutes or until golden brown. Spoon yogurt over each
serving. If desired, garnish with additional strawberries. 6
servings (12 pancakes).
Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g
(saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg;
2 starch, one fruit.
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