Cornmeal Pancakes Using Yogurt - cooking recipe

Ingredients

1 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup raisins, plumped
1 1/2 cups non-fat strawberry yogurt
2 large eggs
1/4 cup canola oil

Preparation

whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
Pour 1/4 cup measures of batter into skillet in batches.
Cook about 3 minutes or until golden, turn and cook 1 minute more.
Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.