kay's StoryFrom 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
Find more recipes at goboldwithbutter.com
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.