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1.
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Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl.
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Make a well in the center and pour in the yogurt and milk.
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Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin.
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Add more milk as needed.
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Don't overbeat.
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2.
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Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine.
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Ladle on the batter to form 3- to 4-inch pancakes.
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Cook on both sides over medium heat until golden brown.
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Serve hot with maple syrup.
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Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
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Fruity pancakes: Add a cup or so of thinly sliced fruitsone kind or a combinationto the batter.
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Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
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Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
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Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.
