1/2 recipe for 1-2 people
1/2 cup unbleached or whole wheat flour
1/4 tsp baking soda
1 egg, beaten
1/2 cup plain Greek yogurt (or buttermilk)
1/4 cup milk (soy milk)
scant 1/4 tsp kosher salt
Note: if using whole wheat flour, use a bit less flour or a bit more liquid
Stir the flour and baking soda together in a small bowl.
In a 1-quart mixing bowl, beat the egg. Add the yogurt and beat until smooth. Add the milk and salt and mix well.
Add the flour mixture and fold together with a flexible spatula. Don’t over-beat. The dough can rest 15 minutes or so.
Heat a griddle to 350°; oil with a bit of butter.
Use 1/4 of the batter for each pancake. They will be very thick. Immediately turn the heat down to 250°. Cook for 3 minutes on each side, possibly a bit more until they are done in the center.
Serve with the topping of your choice.
Note: the full recipe calls for only one egg; to double this 1/2 recipe, use either 1 or 2 eggs, it probably doesn’t matter.
2024
Note: pancakes are extremely thick with the original 1/8 cup milk. I tried 1/2 cup and the batter is too thin and wet. Try 1/4 or 1/3 cup next time. I’m also skipping the sugar in the original recipe.