Dang I'm a Good Cook

I made killer wheat-free pancakes today. I'd put this in recipes but it's really kinda amorphous for that. I'm a notorious dibby dabby cook. But those of you out there with wheat problems may appreciate this, even with its inexact nature.

About two cups of non-wheat flour--I used a cup of brown rice flour and a half-cup each of masa harina and sorghum flour. You could use tapioca flour, garbanzo flour (which always makes me ill but YMMV), whatever you've got to hand.

2 tsp baking powder
1/2 tsp baking soda
1 T sugar

2 large eggs or 3 small eggs from teenage hens which is what we have

4 T butter, melted and cooled a bit--if the butter is unsalted, add 1/2 tsp of salt to the flour

About 3/4 cup whole milk yogurt, I think
Whole milk to thin the batter

Blend the dry ingredients and wet ingredients separately, then blend the wet into the dry. Thin the batter with milk until it's the consistency you like for pancake batter--should be thin enough to pour but not so thin that it just spreads out like water. Cook on a griddle and eat! The girls ate theirs today with real fruit syrup from Russia.