Yogurt Pancakes

Almost every weekend, I make pancakes.  This comes after years of thinking that I was tired of pancakes (which in turn came after even more years of loving them), so it may bear some explaining.  The pancakes I make now are yogurt pancakes, made with strong greek yogurt.  They're thicker and tangier and less fluffy than milky or bisquicky concoctions you might otherwise know.  The recipe is adapted from Mark Bittman, with two major catches.  On account of the thickness of the yogurt, it takes additional non-yogurt liquid to get them to turn into a batter.  And even so, they have a hard time fully cooking on the stovetop.

Ingredients:

Two eggs.
One cup of Fage greek yogurt, more or less.
1/2 cup of water.
2 cups of flour.
1 tsp baking soda.
1/2 tsp salt.
1 tbsp sugar.
Butter to taste.

Recipe:

Preheat the oven to 250 degrees.

Make the batter: Beat the eggs in a bowl.  Add the yogurt and water and beat again, until smooth.  Now add the dry ingredients (i.e., everything but the butter).  If you are fastidious, combine these ingredients in a separate bowl, then fold them in.  If you are not (i.e., if you are me), put the flour on top of the egg-yogurt  mixture, then put the other ingredients on top of the flour, then fold the whole mess together, counting on the baking soda, salt, and sugar to get adequately distributed in the process.  The mixture should be smooth, but not beaten.

Now cook the pancakes:  Place a skillet on medium-high heat, and add a small pat of butter.  Add batter (I use a 1/4 cup measure as a scoop).  When the top is all bubbly and the edges look firm, flip them.  Once the outside of the pancake is fully cooked, transfer to a platter in the oven.  Leave the pancakes in there to finish cooking as you move on to the next batch.  Repeat until you run out of batter.

Then set the table.  By then, the last pancakes will hopefully have finished cooking in the oven.  Eat with butter, plus maple syrup or jam if you must, plus coffee, orange juice, and the New York Times to taste.