Yogurt Pancakes

This recipe is from Taste of Home magazine.

2 cups all-purpose flour


2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 eggs

2 cups (16 ounces) plain yogurt

1/4 cup water

Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional

Directions

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.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans if desired.

To freeze, arrange cooled pancakes in a single layer on sheet pans. 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 pancake on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.