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INGREDIENTS (Serves 4–6)

5     large eggs (or 6 medium eggs)
1Ľ cups     milk
8 oz     plain yogurt (I use Dannon and Knudsen. Other brands might require different amounts)
˝ cup     vegetable oil (or less for dieters; but use at least 2 Tbsp)
2 1/3 cups     white flour (measure carefully, after sifting)
4 tsp     baking powder
1 Tbsp     sugar
1/2 tsp     salt

PROCEDURE

(1)     Preheat griddle and oil very very lightly.
(2)     Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe. Add the yogurt and beat again; add the milk and oil and beat again. Rinse the eggbeater.
(3)     In a separate bowl, mix all the dry ingredients (flour, baking powder, sugar, and salt). Sift together. I use a flour sifter for this, but if you insist on measuring your flour without sifting it, then you can try using a wire whip to blend the dry ingredients.
(4)     Using a clean eggbeater, beat the eggwhites until they are fluffy.
(5)     Dump the dry ingredient mixture into the big bowl containing the milk mixture, stir for about 2 seconds just to get the dry ingredients under the surface of the liquid, and then dump the beaten eggwhites into the big bowl.
(6)     Now beat this mixture lightly and slowly with a fork until it is more or less uniform. If you beat too much, or too fast, then it will get gummy. Don't try to get rid of lumps.

(7)     Cook on the hot griddle.

NOTES

I like to put fresh blueberries in these pancakes after I pour them on the griddle. Make sure that your maple syrup is hot and that your butter is soft. You can heat syrup in the microwave or you can heat it by sticking the syrup jar in a pan of boiling water. This same recipe also makes really good waffles if you reduce the milk to 1 cup, but if you are going to make waffles, you shouldn't cut back on the oil. If you are dieting, stick to pancakes.

RATING

Difficulty: easy to moderate. Time: 10 minutes plus cooking time. Precision: measure carefully.