Pancakes are probably my second favorite breakfast food that I never eat, right up there behind French Toast. I love them. I love their soft, doughy middles covered in sweet syrup. But I only eat them once in a blue moon, due to the amount of calories and carbs behind all of their delicious goodness.
When I do allow myself a pancake or two, I always make this recipe which was in Saveur Magazine's breakfast issue a few years back. This recipe promised to be light and fluffy pancakes and employs two unusual ingredients: yogurt and seltzer water. I had to try it.
The result is a pancake that is so high and light, it is almost like a chiffon cake. But be careful. If you work with a heavy hand, these will be dense and hard to cook through. And we don't want that, now, do we? Not when you're about to eat all of those delicious, fluffy, syrupy calories.
Syrupy calories... mmmm.....
Fluffy Blueberry Pancakes
Combine 2 cups flour, 2 teaspoons sugar, and 1/2 teaspoon fine salt.
Combine 1 cup yogurt with 2 teaspoons baking powder.
Fluffy Blueberry Pancakes adapted from Saveur Magazine
2 cups flour
2 tsp. sugar
1⁄2 tsp. fine salt
1 cup yogurt
2 tsp. baking soda
1⁄2 cup seltzer water or club soda
2 eggs, lightly beaten
6 tbsp. unsalted butter, plus more to taste
3 cups fresh blueberries
Place a sieve over a large bowl and sift together the flour, sugar, and salt. In a large bowl, stir together the yogurt and baking soda; let sit for 10 minutes. Add the yogurt mixture, seltzer, and eggs to the flour mixture and whisk until just combined. Let batter rest for 10 minutes.
Heat 1 tbsp. butter in a 12" nonstick skillet over medium heat. Working in 6 batches, spoon 2 portions of batter (about 1⁄4 cup each) into skillet, gently spreading out each portion of batter with the bottom of a spoon or a measuring cup to make disks about 4 1⁄2" in diameter. Cook pancakes until bubbles begin to form around edges, about 2 minutes. Top each pancake with 1⁄4 cup blueberries, press down on them gently with a spoon, flip each pancake with a spatula, and cook until golden brown, about 2 minutes more. (Alternatively, for "silver dollar" pancakes, spoon 1 heaping tbsp. batter into the skillet for each pancake and top with 1 tbsp. blueberries.) Transfer pancakes to a paper towel–lined baking sheet and cover with a towel to keep warm. Wipe out skillet and repeat process with remaining butter, batter, and blueberries to make 12 pancakes in all. Dust with confectioners' sugar and serve with butter and maple syrup.