Whisk 1/2 cup yogurt with 1 egg and 1 tbsp each melted butter and honey in a bowl. Stir in 1/2 cup flour and 1 tsp baking soda. Pan-fry in butter until golden brown on both sides. Serve with fresh figs and a drizzle of honey.
Zesty beet salad
Whisk yogurt with lemon zest and horseradish to make a dressing. Toss with roasted beet wedges. Garnish with cilantro.