Basic Yogurt Pancakes

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 6 servings maple syrup fresh pure quick
• 2 tablespoons ground flaxseeds 
• 2 tablespoons nonhydrogenated margarine 
• 1.3 cups rice milk low-fat
• 1.5 cups vanilla-flavored soy yogurt low-fat
• 2 cups pastry flour whole-wheat

Equipment

• frying pan
• ladle
• whisk
• mixing bowl

Directions

1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin.
2. Add more milk as needed. Don't overbeat.
3. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown.
4. Serve hot with maple syrup.
5. Variations
6. Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
7. Add a cup or so of thinly sliced fruits—one kind or a combination—to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
8. Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
9. Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.
10. Taste
11. Book, using the USDA Nutrition Database