Vanilla Yogurt Whole Grain Pancakes

• DRY INGREDIENTS:
• 2-1/2 cups All-purpose Flour
• 1-1/2 cup Whole Wheat Flour
• 1/4 cups Sugar
• 3 Tablespoons Wheat Germ
• 2 teaspoons Baking Powder
• 1 teaspoon Soda
• 1/2 teaspoons Salt
• _____
• WET INGREDIENTS:
• 3 cups Milk
• 6 ounces, weight Container Vanilla Yogurt
• 1/4 cups Canola Or Vegetable Oil
• 2 whole Large Eggs, Beaten
• 1 teaspoon Vanilla

1. 1) In a large mixing bowl, blend all dry ingredients.
2. 2) In a medium mixing bowl, whisk all wet ingredients together.
3. 3) Make a well in the dry ingredients and add all wet ingredients at once. Mix just until dry ingredients are incorporated. Over mixing will give you a tough result.
4. 4) Pour about 1/3 cup batter onto a hot, lightly oiled griddle. Carefully flip when you start to see bubbles. You can check to see if the pancake has browned with a spatula before flipping.
5. Makes about 15 six-inch pancakes. For thinner pancakes, simply add more milk for desired consistency.

ingredients, allpurpose, whole wheat flour, ubc, baking powder, soda, salt, wet ingredients, milk, vanilla yogurt, ubc, eggs, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/vanilla-yogurt-whole-grain-pancakes/ (may not work)