Yogurt Pancakes - cooking recipe

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs
2 cups plain yogurt
1/4 cup water
semi-sweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans (optional)

Preparation

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 chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans, if desired.
To freeze, arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
To use frozen pancakes: Place pancake on a microwave safe plate; microwave on hit for 40-50 seconds or until heated through.