Whisk the yoghurt with a bit of water to make it smooth. Add it to the dry mix and stir until a thick batter forms. 

Gradually add more water, if needed, until you achieve a pourable pancake consistency.

Cover the bowl and let the batter rest for about 10 minutes. This helps the flour absorb the moisture, making the pancakes soft and fluffy.

Heat a non-stick pan and grease lightly with ghee. Pour a ladle of batter and spread it gently into a small, circular shape. 

Now, cook over low to medium heat until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter.

Transfer the pancakes to a plate and garnish them with chopped fruits or a drizzle of honey if desired. Serve hot and enjoy your festive breakfast.