1 cup Oikos® Sun-Dried Tomato Greek Yogurt Dip, divided
Vegetable oil, for griddling
1/2 cup crisp crumbled bacon
1/4 cup shredded basil
In a bowl gently mix pancake mix, milk and 1/2 cup Oikos® Sun-Dried Tomato Greek Yogurt Dip until just combined. May still be slightly lumpy. Hold at least 10 minutes before cooking.
To Prepare Pancakes: In a skillet, heat 2 Tbsp. oil over medium heat; ladle out 1/2 cup batter into a hot skillet. Cook 1 minute, until the edges start to brown and gently flip. Cook other side until browned and cake is firm. Remove from heat and keep warm.
For each serving, plate 2 hot pancakes on a plate, top with 2 Tbsp. Oikos® Sun-Dried Tomato Greek Yogurt Dip, sprinkle with 2 Tbsp. bacon and 1 Tbsp. basil and serve.