Ingredients20 m servings 202 cals
- Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
- Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
- Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.
Per Serving: 202 calories; 9.6 g fat; 25.8 g carbohydrates; 4.7 g protein; 26 mg cholesterol; 211 mg sodium. Full nutrition
ReviewsRead all reviews 4
I used Martha White strawberry muffin mix in this recipe and "soured" milk. I used a little less berries only because I only had about a cup of chopped fresh strawberries. The kids LOVED this br...
These were a nice change from ordinary pancakes topped with syrup. I made them a little larger than 1/4 cup because I wanted to be sure there was enough room for the filling; ended up with 6. ...
We did have to adapt the recipe a bit as I was out of yogurt. I made a cream cheese mixture of cream cheese, sugar and vanilla instead of the yogurt and I used buttermilk pancake mix as I was ou...