Every time I make these pancakes I conjure up many happy mornings spent with my family. I recently shared them with my boyfriend and he continues to talk about them. I feel as if every family has their own "special" pancake recipe. I love using Straus creamery, and being from the Bay Area, I love supporting local farmers. —hope.thurman
Combine the yogurt, egg and oil in a medium bowl. Whisk well. (I use non-fat plain yogurt. I love the tartness and I've found that whole yogurt gives a different texture in the final product that's not as good as non-fat. I promise, you'll get all the fat you need in the butter added to the pan.)
In another small bowl mix the flour, sugar, baking powder, baking soda, salt (I use anywhere from 1/2 to 1 tablespoon sugar. If you're using vanilla or another type of yogurt, don't add the sugar, they'll be too sweet. I like the tartness of the yogurt so I usually only add a little sugar. And I also add a pinch more salt because I'm a bit salt crazy). 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.