In the blender, whip the yogurt, canola oil and egg until smooth. Add all remeaining ingredients to blender and pulse until completely mixed. Add water by the Tablespoon if batter seems to thick.
Pour batter from blender in about 1/4 cup amounts onto hot griddle per pancake. Cook until edges are dry. Turn and cook until golden brown.
It's easy and it works every time. Once I had no yogurt and I added milk until batter was medium thick. Not quite as tasty but that worked too.
Mr Breakfast would like to thank newjerseygal for this recipe.
These are the best pancakes I have ever made! No need to go out for good ones any more... these are even better than most restaurants. Great flavor, super easy to make and clean up. Thanks!
Comment submitted: 10/18/2009 (#8858)
By bearlovercara
Recipe Rating (out of 5):
I used strawberry yogurt and it still tasted great. The batter was thick but solved that with a little water. Thanks newjersygal.
Comment submitted: 3/15/2009 (#7774)
By jrgoobr
Recipe Rating (out of 5):
My "we don't like pancakes" family totally loves this recipe! It's not like pancake mixes because it actually has flavor. I throw fresh blueberries into the mix as well. I had the same problem with the blender not blending the flour well, so I wind up scraping the flour down between pulses. Having the batter in the blender makes clean-up so much easier - no drips on the stove either!
