Categories: Breads, Usenet 
      Yield: 4 servings 
  
      5 lg Eggs 
  1 1/4 c  Milk 
      8 oz Yogurt, plain 
           -(I use Dannon and 
           -Knudsen; other brands 
           -might require different 
           -amounts) 
      4 ts Baking powder 
    1/2 c  Vegetable oil (or less 
           -for dieters; but use 
           -at least 2 T) 
  2 1/3 c  Flour, white (measure 
           -carefully after sifting) 
      1 tb Sugar 
    1/2 ts Salt 
  
  Preheat griddle and oil very very lightly.  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. 
   
  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. Using a clean eggbeater, beat the 
  egg whites until they are fluffy. 
   
  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 egg whites into the big 
  bowl. 
   
  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. Cook on the hot griddle. 
   
  NOTES: 
   
  *  Amazingly good baking-powder and yogurt pancakes -- Cooks like to show 
  off by making fancy glamorous recipes to serve to their friends by candle 
  light. Here is a simple ordinary recipe to serve to your family for 
  breakfast in the morning. 
   
  I love pancakes and I make many varieties and I am an inveterate 
  experimenter. This recipe is the one I have developed over the years to 
  replace buttermilk pancakes because I never have buttermilk on hand in the 
  refrigerator like my grandmother did. I made this recipe this very morning 
  with blueberries in it. I do have yogurt in my fridge, though, and the 
  yogurt can substitute for the buttermilk. Yield: Serves 4-6. 
   
  *  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 about 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. 
   
  : Difficulty:  easy to moderate. 
  : Time:  10 minutes plus cooking time. 
  : Precision:  measure carefully. 
   
  : Brian Reid 
  : DEC Western Research Lab, Palo Alto CA 
  : reid@decwrl.DEC.COM    -or- {decvax,ucbvax,ihnp4,sun}!decwrl!reid 
   
  : Copyright (C) 1986 USENET Community Trust