Tender Yogurt Pancakes

• 3 Land O Lakes Eggs, separated
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 cup Land O Lakes Butter, melted
• 1 (16-ounce) carton (2 cups) plain yogurt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

1. Beat egg whites at high speed in small bowl, scraping bowl often, 1-2 minutes or until stiff peaks form; set aside.
2. Combine egg yolks and all remaining ingredients in large bowl.
3. Beat at medium speed, scraping bowl often, 1-2 minutes or until well mixed.
4. Gently stir in beaten egg whites.
5. (Small fluffs of egg white will remain in batter.)
6. Heat griddle to 350 degrees F or until drops of water sizzle.
7. Pour 1/4 cup batter for each pancake onto greased griddle.
8. Cook 1 1/2-2 minutes or until bubbles form.
9. Turn; continue cooking 1 1/2-2 minutes or until light brown.
10. Serve warm.
11. Variations: Blueberry Pancakes: Gently stir 1 cup fresh or frozen blueberries into pancake batter.
12. Pecan Pancakes: Gently stir 1/3 cup chopped pecans into pancake batter.
13. Banana Nut Pancakes: Gently stir 1/2 cup (1 medium) mashed banana and 1/3 cup chopped walnuts into pancake batter.

o lakes eggs, flour, sugar, butter, yogurt, baking powder, baking soda, salt

Taken from www.landolakes.com/recipe/3796/tender-yogurt-pancakes (may not work)