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Peachy Pancakes

Prep 20 min
Total 20 min
Ingredients 11
Servings 6

Now peach pancakes are in season any time of the year. Try these pancakes made with Yoplait® Fruitful™ yogurt. They are just peachy. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 23, 2013

Ingredients

cup Gold Medal™ all-purpose flour

tablespoons packed brown sugar

teaspoon baking powder

1/2

teaspoon baking soda

1/4

teaspoon salt

3/4

cup milk

container (6 oz) Yoplait® Fruitful™ peach yogurt

egg

3/4

cup real maple or maple-flavored syrup

tablespoons chopped pecans, toasted

Whipped cream, if desired

Steps

Hide Images

1

Heat griddle or skillet over medium heat or to 350°F. Grease griddle if necessary. In large bowl, beat flour, brown sugar, baking powder, baking soda and salt with whisk. Stir in milk, yogurt and egg. To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.
2

For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until pancakes are puffed and dry around edges. Turn, and cook other sides until golden brown. Serve topped with syrup, pecans and whipped cream.

Expert Tips

Substitute any flavor of Yoplait® Fruitful™ yogurt to create fruit pancakes anytime you want.
Try pancakes topped with additional yogurt instead of the syrup and whipped cream.
To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 350mg; 15%
Potassium: 190mg; 5%
Total Carbohydrate: 53g; 18%
Dietary Fiber 1g 5% Sugars 30g
Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;