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Mix the Batter: In a small bowl, crack in the egg and add the yogurt. Whisk them together until smooth and well combined.
Add Dry Ingredients: Add the flour, sugar, baking powder, and salt directly into the bowl. Whisk everything together until just combined. A few small lumps are perfectly fine; over-mixing will make the pancake tough.
Heat the Pan: Place a small non-stick skillet or frying pan over medium heat. Add a small knob of butter or a teaspoon of oil and let it melt, coating the bottom of the pan.
Cook the Pancake: Pour the entire batter into the center of the warm pan. It will spread out into a round pancake. Let it cook for 2-3 minutes. You’ll know it’s ready to flip when the edges look set and the top surface is covered with little bubbles that pop and stay open.
Flip and Finish: Carefully slide a spatula under the pancake and flip it over. Cook for another 1-2 minutes on the second side, until it’s golden brown and cooked through.
Serve Immediately: Slide your pancake onto a plate. It’s best enjoyed right away while it’s warm and fluffy!