Dublin Core

Title

Light and Fluffy Yogurt Pancakes

Subject

egg

milk

yogurt

butter

flour

salt

sugar

baking powder

Description

Recipe: Cut out & save.

Light and Fluffy Yogurt Pancakes
(A before school or weekend treat)

1 egg 1 cup all-purpose flour
1 cup milk ½ teaspoon salt
2 rounded tablespoons plain or 1 tablespoon sugar
flavored yogurt 1 tablespoon baking power
2 tablespoons melted butter

Combine egg, milk, yogurt, and melted butter in mixing bowl or blender. Stir
until blended. Pour in dry ingredients. Beat with a wire whisk or mix with
blender until batter is smooth. Drop by tablespoonfuls onto hot, lightly
greased griddle. Brown on both sides. Makes 10 to 12 pancakes.
Left over batter can be refrigerated in covered container for several days.
For each cup batter, it may be necessary to add one or two tablespoons of
milk in which ½ teaspoon extra baking powder has been dissolved, just
before cooking pancakes.

Card 1 Back:
Educational Grants
from Puget Power

In addition to informational programs,
each year Puget Power offers education
grants to students living in communities
served by the Company. The grants are
based upon financial need, personal quali-
ties and individual achievement. We see
them as an investment to provide new
leaders and insure the economic future of
our area. The grants are given in several
subject areas such as, business adminis-
tration, communications, education, engi-
neering, environmental studies, home
economics and physics.

Coloring
Calendars
Combine Fun
with Learning

Last year Puget Power distributed 72,000
coloring calendars to elementary schools
in our service area. This year's calendar
will feature electrical safety and conser-
vation tips in fun pictures for coloring.

Films and
Brochures
Available

---

# Light and Fluffy Yogurt Pancakes

*Puget Power promotional card*

*Makes 10 to 12 pancakes*

## Ingredients

- 1 egg
- 1 cup milk
- 2 rounded Tbsp plain or flavored yogurt
- 2 Tbsp melted butter
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 1 Tbsp baking powder

## Instructions

1. Combine egg, milk, yogurt, and melted butter in a mixing bowl or blender. Stir until blended.
2. Pour in dry ingredients. Beat with a wire whisk or mix with blender until batter is smooth.
3. Drop by tablespoonfuls onto a hot, lightly greased griddle.
4. Brown on both sides.
5. Leftover batter can be refrigerated in a covered container for several days. For each cup of batter, it may be necessary to add one or two tablespoons of milk in which 1/2 tsp extra baking powder has been dissolved, just before cooking pancakes.

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

1970s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0009-20260629-0065

Coverage

Washington, US Wisconsin, US