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Serve with Vanilla Cream Syrup.
Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Combine eggs, yogurt, and water in medium bowl. Whisk in butter. Pour liquid ingredients, all at once, into dry ingredients. Stir until moistened.
Preheat griddle or large skillet over medium heat; grease lightly. Pour about 1/4 cup batter onto hot griddle for each pancake; spread batter out to make 5-inch circles. Cook until tops of pancakes are bubbly and appear dry; turn and cook until browned, about 2 minutes.
Serves: 2 to 3. Double for 5 to 7 and triple for 8 to 9.
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