3/4 cup yogurt
1/4 cup milk (more or less)
1/2 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 cup sifted flour
1-2 tablespoons vegetable oil or melted butter

Put all ingredients into blender container, cover and process at MIX until well blended.

Bake on a lightly greased sizzling hot griddle until nicely browned. Turn only once.

Note: Depending upon how flour has been stored, it can absorb more or less liquid every time you use it. Thin out pancakes with enough milk to give them a pouring consistency. Pancake batter can also thicken as it stands.

Yield: 8 to 10 pancakes.