Part 3/5:
In a separate bowl, prepare the wet ingredients starting with the Greek yogurt. Utilizing 0% fat plain Greek yogurt creates a thick base, but if you prefer a sweeter taste, consider using sweetened yogurt—just don't add extra sugar at this stage. Measure approximately 3/4 cup and mix in 1/3 cup of milk and 2 tablespoons of oil.
For those who like a bit more fluffiness in their pancakes, only include the egg yolk at this point. Save the egg whites to be added later.
Combining the Mixtures
Once the wet ingredients are ready, it’s time to combine them with the dry mixture. The best practice is to add the dry ingredients into the wet mixture, stirring gently to minimize over-mixing. Aim for an 80 to 90% mix—some lumps are okay as they will resolve during cooking.