Diane's Yogurt Pancakes

• 1 egg, beaten
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 12 teaspoon baking soda
• 1 -2 tablespoon oil
• 23 cup plain yogurt
• 1 -2 cup water, to desired consistency

1. Beat egg in a medium sized bowl.
2. add all dry ingredients.
3. To dry ingredients, add yogurt, oil, and water a little at a time.
4. add the water while whisking to desired consistency.
5. I like my batter a little thin.
6. Once I get to desired consistency, I let it sit a few minutes.
7. It will continue to thicken for a few minutes.
8. Whisk again and recheck consistency.
9. Add additional water if desired.
10. Since this is a thinner batter, they will spread when poured onto the hot griddle or pan.
11. Pour appropriate amount to get desired size pancake.
12. It may take a cake or two to get the feel for it.
13. Cook on medium-high heat on a preheated griddle or pan, turning when bubbles are mostly popped, and underside is golden.
14. Since batter is thinner than typical batters, it is easy to burn.
15. Adjust heat accordingly.
16. I use butter or bacon grease to oil my pan.

egg, flour, baking powder, sugar, salt, baking soda, oil, plain yogurt, water

Taken from www.food.com/recipe/dianes-yogurt-pancakes-516260 (may not work)