HOW TO USE EMBER MUG RECIPES

Name: Yogurt Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 pancakes.
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 large eggs, room temperature, lightly beaten; 2 cups plain yogurt; 1/4 cup water; Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

YOGURT PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Yogurt Pancakes Recipe: How to Make It - Taste of Home image

Get your day off to a great start with these yummy yogurt pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 pancakes.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Steps:

In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.

Nutrition Facts : Calories 242 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 432mg sodium, CarbohydrateContent 40g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 9g protein. Diabetic Exchanges 2.500 starch

BARLEY VEGETABLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Barley Vegetable Soup Recipe: How to Make It - Taste of Home image

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn’t taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 40 minutes

Prep Time 25 minutes

Cook Time 08 hours 15 minutes

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours. , Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.

Nutrition Facts : Calories 135 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1.500 starch

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