Tender Yogurt Pancakes

1. 1

   Beat egg whites at high speed in small bowl, scraping bowl often, 1-2 minutes or until stiff peaks form; set aside.

2. 2

   Combine egg yolks and all remaining ingredients in large bowl.

3. 3

   Beat at medium speed, scraping bowl often, 1-2 minutes or until well mixed.

4. 4

   Gently stir in beaten egg whites.

5. 5

   (Small fluffs of egg white will remain in batter.)

6. 6

   Heat griddle to 350 degrees F or until drops of water sizzle.

7. 7

   Pour 1/4 cup batter for each pancake onto greased griddle.

8. 8

   Cook 1 1/2-2 minutes or until bubbles form.

9. 9

   Turn; continue cooking 1 1/2-2 minutes or until light brown.

10. 10

    Serve warm.

11. 11

    Variations: Blueberry Pancakes: Gently stir 1 cup fresh or frozen blueberries into pancake batter.

12. 12

    Pecan Pancakes: Gently stir 1/3 cup chopped pecans into pancake batter.

13. 13

    Banana Nut Pancakes: Gently stir 1/2 cup (1 medium) mashed banana and 1/3 cup chopped walnuts into pancake batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.