Serves: 3-4 large panckates

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Prep Time: 5 minutes

Cook Time: 30 minutes

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Ingredients

• 1.5 cups cup all-purpose flour

• 3 tablespoons sugar

• 2 teaspoons baking powder

• 1 1/2 teaspoon kosher salt

• 3/4 cups whole milk

• 1/2 cup plain greek yogurt

• 2 large eggs

• 1 teaspoon pure vanilla extract

• Olive oil or butter for pan

• Pure Maple Syrup

• Optional: fruit (blueberries, diced strawberries, sliced bananas)

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Cooking

1. Pull maple syrup out of the fridge to start warming up.

2. Pour dry ingredients in small bowl: flour, sugar, baking powder, and salt.  Whisk ingredients together.

3. Pour wet ingredients into a large bowl: milk, greek yogurt, eggs, and vanilla extract.  Whisk ingredients together.

4. Slowly add dry ingredients to wet, whisking as you mix.  Continue whisking until there are little to no lumps in the batter.

5. Heat cast iron or non-stick pan to medium heat.

6. Once heated, add 1 tbsp oil to pan

7. Carefully pour enough batter onto pan to cover 1/2 of the pan.  Once you stop, it will continue to expand, this is ok.

8. IF you are adding fruit, sprinkle in the fruit now.  Add as much as you like.

9. Cook approximately 4-5 minutes or until holes form (and stay) in the center of the pancake.  These holes are created by bubbles that appear as the pancake cooks.  The bubbles will burst and the batter will merge to cover the hole.  When the hole is not re-covered is that you are looking for.  This process will start at the edge of the pancake, but you are looking for holes closer to the center of the pancake.  Look at the photo in the gallery above for reference.

10. Flip the pancake when holes have formed.

11. Cook approximately 3 minutes longer.  Cut the pancake in the center to see if still doughy (cook longer if it is).

12. Repeat steps 6-11 for the rest of the batter.