In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, mix the milk, egg, and vegetable oil.

Combine the wet ingredients with the dry mixture until just blended. A few lumps are okay!

Heat a non-stick skillet over medium heat.

Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or two until golden brown. Keep them warm.

In another bowl, whisk the eggs and milk together, seasoning with salt and pepper.

Heat a non-stick pan over medium-low heat, then pour in the egg mixture. Stir gently with a spatula until the eggs are set but still creamy. Remove from heat.

In a small bowl, mix together yogurt, chopped mint, and honey (if using). Stir until smooth.

Stack the pancakes on a serving plate.

Serve the scrambled eggs on the side and drizzle or dollop mint yogurt sauce over both dishes. Add fresh fruits for extra flair.