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Breads

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A Dozen Delicious Waffle Variations
Angel Biscuit Rolls
Applesauce Pancakes
Applesauce Puffs
Banana Bread Recipe
Banana Pancakes
Basic Pizza Dough
Blueberry Yogurt Pancakes
Bread Soup Bowls
Buttermilk Pancakes
Cake Mix Bread
Cheese Garlic Biscuits
Cherry Apple Scones
Cherry Oat Muffins
Chocolate Chip Sweet Cream Scones
Chocolate Cinnamon Buns
Chocolate Crumb Muffins
Cinnamon Streusel Muffins
Cinnamon Swirl Bread
Easy Rolls
Egg Bagels
Ezekiel Bread
Fried Biscuits
Homemade Bisquick
Honey Almond Twist
Irresistible Banana Bread (lowfat)
Lemon Scones
Mayonnaise Biscuits
Monkey Bread
Monkey Bread w/Apples
Never Fail Butterhorn Rolls
Pancakes for One
Parmesan Pull Apart Rolls
Peanut Butter Oatmeal Muffins
Pita Bread Recipe
Pizza Muffins
Potato Refrigerator Dough
Pumpkin Bread
Sour Cream Biscuits
Spinach Pinwheels
Sunshine Bread
Super-Moist Apple Bread
White Pizza
Blueberry Yogurt Pancakes

1 cup flour
1 tablespoon sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg or freshly grated
1 whole egg
1/2 cup nonfat plain yogurt
1/2 cup nonfat milk
1 tablespoon vegetable oil
nonstick cooking spray
3/4 cup fresh or frozen blueberries
1 dollop nonfat vanilla yogurt or nonfat sour cream
maple syrup

Stir together the flour, sugar, baking powder, baking soda, salt and nutmeg. In a separate, large bowl, beat the egg with the plain yogurt and milk. Beat in the oil, then add the flour mixture. Stir until combined (lumps are all right).

Spray a griddle with nonstick cooking spray and place over medium heat until a few drops of water dance on the surface. For each pancake pour about 1/4 cup of batter onto the griddle, then sprinkle in a few blueberries.

Cook pancakes on one side until puffy and full of bubbles, then flip and cook on the other.

Serve with a dollop of yogurt and maple syrup.

Variations:

Apple Pancakes: Instead of the berries, fold in 1 peeled and thinly sliced Red Delicious apple into the batter.

Vegetable Pancakes: For brunch type pancakes, replace the berries with 1/2 small carrot, finely julienned, and 1/2 rib of celery, finely julienned.

Whole Wheat Pancakes: To increase the fiber in the pancakes, replace 1/3 cup of the flour with whole wheat flour.