While a light and fluffy pancake should be a given, I believe the hallmark of properly-made pancakes is a nice golden-brown, delicately crisp, exterior. It amazes me that a simple google-image search for 'pancakes' results in pictures of heavy-looking, rubbery, commercial pancakes (with no offense to IHOP). Those flat flapjacks we don't want. This recipe for all-American pancakes is my family's go-to recipe, lovingly formulated by my father after years of recipe testing. The key to the crisp-edged exterior, of course, is very hot oil in a well-heated pan. No griddles. Seriously. Smother with REAL maple syrup and enjoy, y'all.
In a mixing bowl, combine dry ingredients (flour, baking powder, sugar, and salt) and whisk together. Add the oil, yogurt, milk, and eggs, and whisk to combine (do not over-mix). In a large skillet or frying pan, heat oil to 375°F. Pour about 1/4-cup of batter per pancake into the heated pan and immediately lower the flame to medium-heat. Fry for 1 to 1 1/2 minutes on each side, or until edges are golden-brown and crispy, and the pancakes are thoroughly cooked. Typically (not always), pancakes will form tiny bubbles in the center when fully-cooked on one side and ready to be flipped. Serve hot out-of-the-pan and enjoy.