1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon plus one pinch salt
one egg with 2 Tablespoons of sugar until foamy.
Add 1 cup unsweetened Kefir to the egg mixture (Kefir is an an effervescent fermented milk drink found in the yogurt aisle at many stores though I make my own at home) and 1/2 teaspoon vanilla
Melt 2 Tablespoons of butter and slowly drizzle a thin stream of that into kefir/egg mixture, whisking constantly.
Dump wet into dry ingredients and stir with a spoon JUST until moistened . Do NOT overmix, it will be lumpy and have bubbles in it. Let it sit for 5 minutes.
Heat a cast iron pan with 2 teaspoons of oil until a drop of water sizzles on the surface (medium heat on my 70 year old gas stove).
Drop batter onto the griddle using a 1/4 cup measure, gently spreading the batter out a bit when first placed on the pan. The batter will be a lot thicker than you are used to with pancakes but it should be aerated with lots of bubbles when you spoon it onto the pan. Start by cooking just 2 or 3 so you can get an idea of the cook time.
When bubbles just start showing on the surface, flip pancakes and cook on the other side for about a minute or so more.. This may be just a bit earlier than you are used to for pancakes but helps maintain the moist fluffy texture.. Adjust the heat as you need to keep from overcooking or undercooking, adding a little bit of additional oil to the pan between batches.