Makin' Some Pancakes

If anyone had spent much time around me, they know that I absolutely loooove pancakes.An old friend used to have "Banana Pancakes" by Jack Johnson as the ringtone for me when I called and my roomie even says that song should be my theme song. I try a new recipe for pancakes about once a month, and I really liked this one, so I thought I'd put it up here.
I love breakfast food in general, but pancakes are just awesome. I eat them for breakfast, for a snack, and sometimes for a quick dinner. There are ven recipes out there that let you make the batter the night before.
Light, fluffly, and buttery, the little golden discs can be enjoyed topped with practically anything -yogurt, peanut butter, fruit, syrup, chocolate, etc. What's not to like about them? Also, you can flavor them with mashed fruits (bananas, pumpkins), whole fruit (blueberries), and/or spices! They are a creative playground. Yum.


Yogurt Pancakes
Adapted from Smitten Kitchen
2 large eggs
1 cup vanilla yogurt
2 to 4 tablespoons milk, optional depending on your type of yogurt
3 tablespoons butter, melted (not hot, lukewarm or as close to room temp as possible). Plus extra for buttering skillet
1/2 cup (62 grams) whole wheat flour
1/2 cup (68 grams) all-purpose flour
1/4 cup (32 grams) barley or rye flour, or rolled oats (I used rolled oats)
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter. In a separate, small bowl, combine flours, sugar, baking powder and salt. Feel free to add a pinch of your favorite spice (cinnamon, cardamom, ginger) to the dry ingredients at this point. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a 1/4 cup of batter at a time, leaving at space between each pancake (they will spread out). Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or just let them be thick =). When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. If you so desire, transfer pancakes to a warm oven as they are done cooking, where you can leave them there until you’re ready to serve them, or just a plate (though they might get a bit cold on the plate).
Serve in a big stack, with fixings of your choice. There probably won't be left overs, just warning ya.