Fluffy Yogurt Pancakes (No Yeast)

In a large bowl, weigh the flour and add the baking powder. Mix well with a whisk to combine and aerate the flour (thus sifting is no longer necessary). This step is essential for achieving the fluffiest pancakes.

Melt the butter and let it cool slightly. In another bowl, mix the yogurt, milk, eggs, and melted butter until combined. Pour this liquid mixture over the flour and mix briefly with the whisk. Don't worry if a few small lumps remain in the batter; they will disappear during frying. It's important not to overmix to maintain the airy texture.

Heat a large pan, preferably non-stick. When hot, grease it with very little oil. Using a small ladle, pour portions of batter into the pan and gently flatten them with the back of the ladle to a diameter of approximately 6-7 cm. Fry over medium heat until you notice small bubbles forming on the surface and starting to burst. At that point, flip the pancakes with a spatula and fry them briefly on the other side until golden.