Diane's Yogurt Pancakes

Delicate and tender pancakes that hold together and do not fall apart.

• Ready In: 15 mins
• Yields: 8 medium sized pancakes

Ingredients

• 1  egg, beaten
• 2  cups all-purpose flour
• 2  tablespoons baking powder
• 2  tablespoons sugar
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 -2  tablespoon  oil
• 2⁄3 cup plain yogurt
• 1 -2  cup water, to desired consistency

Directions

1. Beat egg in a medium sized bowl.
2. add all dry ingredients.
3. To dry ingredients, add yogurt, oil, and water a little at a time.
4. add the water while whisking to desired consistency. I like my batter a little thin. Once I get to desired consistency, I let it sit a few minutes. It will continue to thicken for a few minutes. Whisk again and recheck consistency. Add additional water if desired. Since this is a thinner batter, they will spread when poured onto the hot griddle or pan. Pour appropriate amount to get desired size pancake. It may take a cake or two to get the feel for it.
5. Cook on medium-high heat on a preheated griddle or pan, turning when bubbles are mostly popped, and underside is golden. Since batter is thinner than typical batters, it is easy to burn. Adjust heat accordingly.
6. I use butter or bacon grease to oil my pan.