Yogurt Pancakes

1 cup plain yogurt
1 egg
2 tablespoons Safflower Oil
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
salted butter


Combine the yogurt, egg and oil in a medium bowl. Whisk well.

In another small bowl mix the flour, sugar, baking powder, baking soda, salt Add to yogurt mixture and mix well, making sure all the flour is combined. Let stand for at least 5 minutes until it looks as if the batter has almost risen.

Heat griddle or pan on the stove on medium-low heat. Make sure the pan is hot enough, but not too hot. Drop about a half of stick of salted butter on a griddle or in a pan. Make sure it sizzles, but doesn’t brown.

Take a tablespoon and drop spoonfuls of batter down. The batter should be a bit thick. Don’t make them too big; about half the size of the palm of your hand. When bubbles appear in the batter in the cake, flip with a small spatula (anywhere from 7-12 minutes, depending on the perfection of your hot griddle). Cooked side should be a golden brown, cripsy and firm.

While the other side finishes cooking, drop a slice of butter on each cake. Once it melts, serve on a warmed plate, hot, with vermont maple syrup and more butter if desired.

Make in batches and store in a low 150 degree oven if serving for more than 2 people. Great with maple bacon and/or chicken apple sausage.