Make Mom's Yogurt Pancakes

Ingredients 1 cup (120 g) all-purpose flour, or 3/4 cup (90 g) all-purpose flour plus 1/4 cup cornmeal, or other flour 2 tablespoons granulated sugar 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 cup plain yogurt, full fat or non-fat (mom uses non-greek yogurt) 2 large eggs 2 tablespoons melted unsalted butter, or vegetable oil (mom uses vegetable oil) 1/4 to 1/3 cup whole milk, optional (mom doesn't use, but might need if uses greek, if don't have milk, might need a litlte water) Salted butter, maple syrup, honey, and/or jam, for serving 1 banana (even for a half serving she does a banana, but a smaller one) 1/2 cup+ for blueberries she doesn't have great memories on this at this point https://www.thespruceeats.com/yogurt-pancakes-2215861 -get the griddle the right temp-- even hot but not too hot While the griddle or pan heats up, make the batter. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. n another medium bowl, whisk together the yogurt and eggs. Add the yogurt-egg mixture to the flour mixture and stir to combine. Stir in the melted butter or oil. If the batter is too thick (which can happen based on the consistency of the yogurt that is used), slowly add 1/4 to 1/3 cup milk. Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes. (mom notes usually after the first one you have to turn down the heat to keep it even) Using a spatula, flip the cakes over and cook until they are golden brown on the other side—about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching. Pancakes are delicious on their own, but consider adding 1/4 to 1/2 cup mini chocolate chips to the batter or 1/2 cup blueberries (frozen or fresh). Or fold in half a mashed banana or a few tablespoons of chopped nuts such as pecans or walnuts.