It's supposed to rain between 2-4 inches today. Yikes. So when we woke up to a cold, stormy morning, I knew exactly what to do: Make PANCAKES.
We needed hot, fluffy, crispy around the edges, moist on the inside, pancakes. Of the blueberry variety, if possible. Dripping with warm, maple syrup. Mmmm...
I usually use my mom's go-to recipe from a 1992 (give or take a year) issue of Gourmet Magazine (RIP). They're truly the best pancakes I've ever had in my life, which is why the magazine is permanently stuck, with years of dried batter, to the recipe's page. But this morning, as I was making my usual food blog rounds, I came across a recipe for "Fluffy Blueberry Pancakes" adapted from Saveur Magazine. It looked so mouth-watering-ly good that I decided to break out of the mold (or skillet) and try something new. I scanned the ingredients to make sure we had everything, slipped out of bed and got started. They turned out great, but a word to the wise: Do NOT over-mix this batter or else you'll get tough, dense pancakes. And that's definitely not a good way to start your day!
Here's the recipe:
- 2 cups flour
- 2 tsp. sugar
- 1⁄2 tsp. fine salt
- 1 cup yogurt (I used Trader Joe's vanilla Greek yogurt for added tang & sweetness)
- 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
- Confectioners' sugar
- Maple syrup
Place a sieve over a large bowl and sift together the flour, sugar, and salt.
In a separate bowl, stir together the yogurt and baking soda; let sit for 10 minutes until the mixture has almost doubled in size.
Add the yogurt mixture, seltzer, and eggs to the flour mixture and whisk until just combined. Remember, do not over-mix! Let batter rest for 10 minutes.
Heat 1 tbsp. butter in a 12" nonstick skillet or griddle 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.