From EVERYDAY FOOD September 2006. We love these! You can also use 1 cup of milk and omit the baking soda but the yogurt recipe is our favorite.
all purpose flour
yogurt and 1/3 cup milk
butter, melted or vegetable oil
vegetable oil for the skillet
butter, pancake syrup or honey as liked
1If you want to serve these all at once, heat a baking sheet or platter in a 200 degree oven. For the 2 of us, I warm the plates under hot water and serve as soon as the cakes are ready.
2Whisk the dry ingredients together in a small bowl and set aside.
3In a medium bowl whisk the yogurt, milk, butter or oil and egg.Just till moistened-small lumps are ok.
4Heat a large skillet or griddle over medium heat. Moisten a folded paper towel with the oil and rub the skillet with it.
5For each cake, spoon 2 or 3 tablespoons of batter onto the skillet and spread into a round shape with the back of the spoon. You should be able to get 2 or 3 into the skillet.
6Cook until the cakes have some bubbles and a few burst bubbles.(1 or 2 minutes) Flip carefully and cook 1 or 2 more minutes until the underside is browned. Transfer to a baking sheet or platter,cover loosely with aluminum foil and place in the preheated 200 degree oven or serve immediately.