1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoons salt
1/2 cup plain yogurt
3/4 cup milk
2 extra-large eggs
1 teaspoon pure vanilla extract

Unsalted butter
Pure maple syrup

In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the yougurt, milk, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with maple syrup.