In a mixing bowl, combine 2 yogurts with the vinegar. Let rest for 10 minutes. Then add the egg, salt, sugar and garlic powder. Mix well.

Sift the flour and baking powder over the bowl. Mix gently with a spatula, without whisking. Gradually add the third yogurt, little by little. The batter should be smooth, fairly thick, and fall in a thick ribbon, similar to pancake batter. Do not overmix, as this will make the batter too runny.

Depending on how much liquid the flour absorbs, you may not need to add all of the yogurt. In my case, I used 3 yogurts. The goal is to have a batter that spreads only slightly when piped into the pan.

Transfer the batter to a piping bag to pipe bite sized blinis. You can also use a spoon to drop small, bite sized portions. I used a 8 mm (1/4 inch) piping tip.

Heat a large nonstick skillet and grease it with a small knob of butter. Pipe small rounds to the desired size, about 3 to 5 cm (1 to 2 inches), then gently tap the pan to smooth the surface of the batter.

Cook for 1 to 2 minutes, until bubbles appear and the surface looks slightly dry. Flip and continue cooking until golden.

Transfer them to a plate lined with paper towels.

Let cool completely before placing them in a freezer bag. They can be stored in the refrigerator for 2 to 3 days or in the freezer for up to 3 months.