Erin Dsj
This straightforward pancake recipe yielded great results. And it proved a  good starting recipe to customize. As written I found it a bit too salty for my taste, but I'm sensitive to salt. So I used 1/2 tsp. Salt, 3 tsp. Baking powder and substituted yogurt and water for the milk. I like my pancakes thin, about 3" in diameter, so I used about 1 2/3 c. of yogurt & water whisked  together in place of the 1 1/4 c. of milk in the original recipe.

I frequently use yogurt in baked goods like biscuits and quick breads,, i.e. Naan, pita, etc. The yogurt makes the end result lighter and more tender. And since yogurt is a leavener, the amount of baking powder can be reduced. I used a fairly thick Greek yogurt, but any plain yogurt will work provided it's free of any gums, stabilizers, emulsifiers or unnecessary additives. 

The amount of water or milk (or other liquid) should be adjusted depending on the thickness of the yogurt you use and the thickness of the pancakes you desire. Cooking transforms the tart yogurt into a mild and pleasant tang in the pancakes when they come off the griddle.

These flapjacks were excellent from the first batch. They had a great flavor and the consistency was just right. I ended up making a batch of thinner pancakes, but I started w/ a few that were a traditional thickness. Both were awesome. 

I served them with fresh ripe strawberries that had been macerated w/ a Tbsp. of sugar then heated briefly to transform the juice into a tart quasi-syrup. I al