SET YOUR NON-STICK PANCAKE GRILL OR NON-STICK PAN OVER MEDIUM HEAT.

IN A BOWL, SIFT TOGETHER THE FLOUR, SUGAR, BAKING POWDER, AND SALT. SET ASIDE. IN ANOTHER BOWL OR BIG MEASURING CUP, WHISK TOGETHER THE YOGURT, MILK, EGGS AND VANILLA,

ADD THE WET INGREDIENTS TO THE DRY ONES, MIXING ONLY UNTIL COMBINED.

GREASE PANCAKE GRIDDLE WITH BUTTER ( I DID IT BY LIGHTLY RUBBING A VERY COLD STICK OF BUTTER ON THE GRILL, BE CAREFUL DON’T LET YOUR KNUCKLES TOUCH THE SURFACE OF THE PAN, IT’S HOT! ) OVER MEDIUM-LOW HEAT UNTIL IT BUBBLES. LADLE THE PANCAKE BATTER INTO THE PAN USING A 1/4 MEASURING CUP. DISTRIBUTE A ROUNDED TABLESPOON OF BANANAS ON EACH PANCAKE. COOK FOR 2 TO 3 MINUTES, UNTIL BUBBLES APPEAR ON TOP AND THE UNDERSIDE IS NICELY BROWNED.

FLIP THE PANCAKES AND THEN COOK FOR ANOTHER MINUTE, UNTIL BROWNED. WIPE OUT THE PAN WITH A PAPER TOWEL, GREASE THE GRIDDLE WITH BUTTER AGAIN, AND CONTINUE COOKING PANCAKES UNTIL ALL THE BATTER IS USED.

SERVE WITH SLICED BANANAS, BUTTER, HONEY AND A HOT CUP OF GREEN TEA OR COFEE AND MILK FOR THE LITTLE ONES.