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Blueberry Pancake Bliss

June 22, 2010

Pancakes have always been a pretty serious subject for me.  I have manned the stove, flipping them from a young age, as my family cooed at my efforts.  I don’t eat just any pancakes.  You will know that I am trying to impress you if I offer to make some for you, and you will know that I need cheering up if I want them with chocolate chips.

Until recently I made ultra-thin pancakes, a sort of hybrid between a flapjack and a crepe. This was until I found the recipe of recipes. It veered from the standard batter, calling instead for club soda and yogurt, making the pancakes extremely light and fluffy. The batter requires a little waiting time, but whatever –consider it extra time to kiss your sweetie and otherwise bask in the leisure of a pancake morning. It’s worth it, really worth it.

Wilson and I have an unspoken ritual when we take our first bites of a new food.  It is always simultaneous and in utter silence.  If the food is phenomenally good, I will begin to giggle with food still in mouth, and Wilson will say, “Oh my God,” between chews. Naturally, this happened with our first taste of these pancakes.  Just outrageous and utterly mind-blowing.

Blueberry Pancakes

Adapted from Saveur

  • 2 cups flour
  • 1 1⁄4 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
  • Confectioners’ sugar
  • Maple syrup

1. 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.

2. 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.


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