Ingredients
1 Egg
1 cup Borden Lite-line Plain Yogurt -- (8 oz.)
2 tablespoons vegetable oil
1 cup unsifted flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon -- (optional)
**BLUEBERRY CINNAMON TOPPING**
1 cup Borden Lite-line Blueberry Yogurt
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 cup Borden Lite-line Plain Yogurt -- (8 oz.)
2 tablespoons vegetable oil
1 cup unsifted flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon -- (optional)
**BLUEBERRY CINNAMON TOPPING**
1 cup Borden Lite-line Blueberry Yogurt
2 tablespoons honey
1/4 teaspoon ground cinnamon
Directions
In blender container, blend egg, yogurt and oil until smooth.
Add dry ingredients; blend until smooth.
On lightly greased hot griddle, pour scant 1/4 cup batter for each
pancake. When pancake is covered with bubbles, turn over. Brown second
side 1 to 2 minutes.
Serve with butter and syrup or Blueberry Cinnamon Topping.
BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine
ingredients. Warm mixture; do not boil. Serve over pancakes.
Add dry ingredients; blend until smooth.
On lightly greased hot griddle, pour scant 1/4 cup batter for each
pancake. When pancake is covered with bubbles, turn over. Brown second
side 1 to 2 minutes.
Serve with butter and syrup or Blueberry Cinnamon Topping.
BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine
ingredients. Warm mixture; do not boil. Serve over pancakes.