MICROWAVE YOGURT RECIPES

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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

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., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

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

MICROWAVE MOCHI RECIPE | ALLRECIPES



Microwave Mochi Recipe | Allrecipes image

A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well.

Provided by DINKYPIE

Categories     Japanese Recipes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 25 servings

Number Of Ingredients 7

1 ½ cups mochiko (glutinous rice flour)
1 cup white sugar
1 ½ cups water
2 drops distilled white vinegar
½ cup potato starch
¼ cup white sugar
¼ teaspoon salt

Steps:

  • In a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic. Microwave for 8 to 10 minutes on HIGH. Remove, and let cool until cool enough to handle.
  • In a small bowl, combine the potato starch, 1/4 cup sugar, and salt. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.

Nutrition Facts : Calories 82.5 calories, CarbohydrateContent 19.9 g, FatContent 0.1 g, FiberContent 0.2 g, ProteinContent 0.6 g, SodiumContent 23.5 mg, SugarContent 10 g

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YOGURT PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Breakfast, Brunch
Calories 242 calories per serving
  • 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., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
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