Melt the ¼ cup (57 grams) of butter over low heat and set aside to cool.
In a large bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
In another bowl, combine the flavoured yogurt, milk and beaten eggs.
Slowly beat the cooled, melted butter into the yogurt mixture.
Add the yogurt mixture to the dry ingredients (flour mixture) all at once, stirring just until thoroughly mixed. Do not over-mix or beat.
Heat a griddle or large frying pan over medium heat.
Put a little bit of the 2 tablespoons of butter on the griddle to grease.
Place dollops of batter (a scant quarter cup of batter makes a good size pancake) on a the hot, lightly greased griddle or frying pa.
Cook on one side until bubbles form and break on the surface.
Turn the pancakes over with a spatula or egg flipper.
Cook for another minute or so until golden brown on both sides and cooked through.
Repeat until all the batter is gone.