1. Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it’s evenly heated.

2. Once it’s hot, turn down the heat to medium and maintain a hot surface. (You want a drop of water to bounce or dance on it but not splatter or explode—that’s too hot). Adjusting the heat and maintaining an even pan temperature is the key to evenly cooked pancakes.

3. While the griddle or pan heats up, make the batter. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.

4. In another medium bowl, whisk together the yoghurt and eggs.

5. Add the yoghurt-egg mixture to the flour mixture and stir to combine.

6. Stir in the melted butter or oil. If the batter is too thick (which can happen based on the consistency of the yoghurt that is used), slowly add 1/4 to 1/3 cup milk.

7. Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes.

8. Using a spatula, flip the cakes over and cook until they are golden brown on the other side—about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching.

9. Transfer the pancakes to a platter or individual plates.

10. Serve pancakes hot, with butter, maple syrup, honey, or jam as you like.