In a medium bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the yogurt, milk, eggs, yolks, and melted butter.
Pour the yogurt mixture into the flour mixture and whisk together until the batter is well combined. Let rest for 30 minutes for the starches to develop.
Warm 1 1/2 tablespoons of clarified butter in a skillet over medium heat for 30 seconds. Spoon the batter into the skillet and cook until the tops begin to bubble lightly, this takes about 2 minutes. Flip and cook until the bottoms are brown, about 30 seconds more. Repeat with the remaining batter, adding more clarified butter as needed.