…because some thoughts are worth remembering
In Denmark, what they call pancakes is a slightly thicker version of crêpes. So their pancake mixes don’t give you nice fluffy pancakes you might be used to in Japan, where they are called “hotcakes”. The flour in Denmark seems to have more gluten as well, so some American recipes don’t come out as well.
Here’s one that’s been tested many times (but alas, no photo*!) that uses Greek yoghurt. It’s thicker than the American variety.
Banana Yoghurt Pancakes
*The photo above is when I experimented with using mascarpone cheese without bananas, but served with sautéed apple wedges. This recipe is more economical and provides a similar texture.
**I usually use full-fat, or 10% fat yoghurt. I prefer using Greek yoghurt because they tend to have less whey and produces a fluffier/higher pancakes that hold their shape without being tough.
***Cooking bacon in the cast iron pan ahead of time takes care of the oil!