YOGURT PANCAKES

2 cups all-purpose flour 

2 tbsp sugar

2 tsp baking powder

1 tsp baking soda

2 eggs

2 cups plain yogurt

1/4 cup water

In a small bowl, combine flour, sugar, baking powder and baking soda. In another bowl, whisk together the eggs, yogurt and water. Stir egg mixture into the dry mixture just until moistened.

Spray a griddle with cooking spray and heat until hot. Pour batter by 1/4 cupful onto the griddle. Turn when bubbles form on top; cook until bottoms are golden brown. 

Variations: After pouring batter onto griddle, sprinkle with chopped pecans, chocolate chips, slliced bananas, berries, etc.

These pancakes can be made ahead and kept frozen up to 2 months. To freeze, place pancakes in a single layer on sheet pans and freeze overnight or until frozen. Remove from freezer and transfer to ziptop freezer bags. To use frozen pancakes, place on a micro-wave safe plate and microwave on high 40 to 50 seconds or until heated through.

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