2 cups all purpose flour
2 tsps. baking powder
1 tsp. baking soda
1 Tbsp. raw sugar
1 tsp. salt
1 cup plain raw milk yoghurt (or substitute pasturized whole milk yogurt)
1 cup raw milk (raw milk is preferred but not necessary)
2 eggs, slightly beaten
1/2 cup butter, melted
In a large bowl sift together flour, baking soda, baking powder, sugar, and salt.
In a seperate bowl, combine yoghurt, milk and eggs. Stir in the butter. Pour the liquids into the dry ingredients. Mix just until dampened.
Pour 1/4 cup batter on a hot, buttered girddle for each pancake.
Cook until lightly golden on each side.
1 quart whole milk, can be pasteurized, but preferably non-homogenized
a candy thermometer