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In a large bowl, whisk together the flour, baking powder, baking soda and salt until combined. In a separate bowl, whisk together egg, milk and yogurt until combined. Add the wet ingredients into the dry, mixing until just combined (do not over-mix, there might be lumps in the batter).
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Divide batter evenly among 5 small bowls. Add food coloring to batter as desired and mix lightly until even coloring is reached. I used the following:
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Bowl 1: 2 drops of neon pink
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Bowl 2: 1 drop of neon pink and 1 drop of neon purple
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Bowl 3: 2 drops of neon purple
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Bowl 4: 1 drop of neon purple and 2 drops of neon blue
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Bowl 5: 2 drops of neon blue
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Preheat the oven to 200 F to keep cooked pancakes warm after you cook them on the griddle.
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Preheat a large skillet or griddle to medium heat. Once heated (test by sprinkling a few drops of water onto the griddle-if they sizzle, it's heated), coat the pan with about a teaspoon of either butter or oil.
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Drop circular portions (either 1 large from each color or 2 small) of the batter onto the hot griddle (don't crowd the griddle-you'll probably need to do this in batches). Cook pancakes for a few minutes until bubbles form and start to pop on the surface, or until the bottom is cooked and starting to turn golden. Flip the pancakes and continue to cook the bottom for another minute or so, or until cooked through and light golden brown. Remove cooked pancakes to a baking tray. Place the cooked pancakes in the oven while you cook the rest. Repeat this process with the remaining batter.
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Top with fruit and serve with good-quality maple syrup.
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Notes:
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- Each bowl of batter will make 1 large or 2 small pancakes.
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- Recipe makes 5 large or 10 small pancakes total.
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- If you use plain Greek yogurt, add about a tablespoon of sugar to the batter.
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- Adapted from Chobani.
