Best Healthy Pancake

• 2 cups All-purpose Flour
• 2 Tablespoons Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 cups Skim Milk
• 1/4 cups 0% Fage Greek Yogurt
• 2 Eggs
• 3 Tablespoons Unsalted Butter, Melted Then Cooled
• Canola Oil Spray

1. Whisk together all dry ingredients in a large bowl, then set aside.
2. In a separate bowl whisk milk, yogurt, eggs and cooled melted butter.
3. Make a well in the center of the dry ingredients and pour in wet ingredients. Stir until just combined-batter will be lumpy. Let batter sit 10 minutes.
4. Heat a nonstick skillet (I used a cast iron skillet) over medium heat. Spray pan with non-stick canola oil spray. With a 1/4-cup measure, pour batter in the center of the pan.
5. Cook the pancake for 2-3 minutes, until edges start to brown and bubbles are forming. Flip with a thin metal spatula and continue to cook 1-2 minutes longer.
6. Serve right away or transfer to a baking sheet in a preheated 200 F oven to keep warm while you continue with the remaining batter.

allpurpose, sugar, baking powder, baking soda, salt, milk, ubc, eggs, unsalted butter, canola oil spray

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/best-healthy-pancake/ (may not work)