6 eggs, separated
5 tbsp. sugar
1 c. yogurt
1 c. milk
1 c. flour
1/2 c. cornstarch
4 tsp. baking powder
1/2 tsp. salt

Whip together egg yolks and sugar. Add milk and yogurt and blend until smooth. Sift flour, measure; sift again with cornstarch, baking powder and salt. Combine with yogurt mixture. Mix well, beat egg whites until stiff and fold in. Bake on a medium hot griddle. Serve with melted butter and yogurt topping or your favorite syrup or preserves. Serves 6.

YOGURT TOPPING: Mix 1 to 2 tablespoons honey to 1 cup blueberry or boysenberry flavored yogurt. Other fruit flavors may be used.

NOTE: Banana slices or strawberries with whipped cream or other combinations go well with this pancake.