Blueberry Pancakes Recipe | Saveur

The addition of seltzer water and yogurt to the batter lends these pancakes a light-weight texture, a gentle tang, and a clean consistency.

Yield: makes 12 Pancakes

Components

• 2 cups flour
• 1 tsp. sugar
• ½ tsp. high quality salt
• 1 cup plain full-fat yogurt
• 2 tsp. baking soda
• ½ cups seltzer water or membership soda
• 2 massive eggs, frivolously crushed
• 6 tbsp. unsalted butter, plus extra for serving
• 3 cups recent blueberries
• Confectioners’ sugar
• Maple syrup

Directions

1. Into a big bowl, sift the flour, sugar, and salt, and whisk to mix.
2. To a medium bowl, add the yogurt and baking soda, and whisk to mix.
3. Add the yogurt combination, seltzer, and eggs to the flour combination, and whisk till barely mixed and some streaks of flour stay. Put aside for 10 minutes to permit the flour to hydrate.
4. In a big cast-iron skillet, soften 1 tablespoon of the butter over medium warmth. When the froth subsides, scoop ¼ cup of the batter into the skillet for every pancake, leaving 2 inches between them. High every pancake with ¼ cup blueberries, urgent them gently into the batter with a spoon. Cook dinner till you see bubbles forming on the highest of the pancakes they usually start to drag away from the underside of the pan, 2–3 minutes, then use a spatula to flip. Proceed cooking till golden brown on each side and the batter is cooked by, about 2 minutes. (Alternatively, for “silver greenback” pancakes, spoon 1 heaping tablespoon of batter into the skillet for every pancake and prime with 1 tablespoon of blueberries.)
5. Switch the pancakes to a serving platter and tent with foil to maintain heat when you prepare dinner the remainder of the batter, including extra butter to the skillet between batches. Mud throughout with powdered sugar and serve instantly, with extra butter and maple syrup if desired.