PANCAKES!!!

Blueberry. Pancakes. Stop it.

Ah brunch, my absolute favorite meal that requires one hand for mimosa sipping and one hand for whisking fork to mouth as elegantly as possible when one has a feast before them.

Brunch with my roommate and I could mean only one thing: Fresh blueberry pancakes. And not just those pithy little watered down pancakes from a box. Oh no. Hearty pancakes that are golden and crispy on the outside, soft and cakey on the inside, and positively bursting with berries.

I called on my new place of work, Saveur Magazine, for some recipe help. Inspired by their online recipe, here is what created the magic:

For 8 delicious cakes:

1 cup flour
2 tsp sugar
1⁄2 tsp fine salt                                                                                                   1 tsp cinnamon

1/2 cup greek yogurt (I used  not quite all of a small 6 oz container of vanilla)
1 tsp baking soda

1⁄4cup seltzer  water or club soda (I used vanilla seltzer)
1 tsp vanilla extract                                                                                            1 egg  beaten                                                                                                      1 tablespoon cream
6 tbsp. unsalted butter, plus more to taste
1 pint fresh blueberries

In a large bowl, whisk the yogurt and baking soda. Let it stand for 10 minutes while you gather the rest of your ingredients. Whisk together your dry ingredients in a seperate bowl (whisking acts like sifting and breaks apart all the lumps in your dry ingredients)

Add the baking soda, seltzer, vanilla, cream and egg to your yogurt mixture and stir in the flour mixture. Let the whole batter rest for 10 minutes. Pull out your nonstick pan, add 1 tablespoon of butter and heat the pan over medium-high heat. I was able to cook about three pancakes each time. Drop large spoonsfuls of batter onto the skillet. ( I love big pancakes, so each pancake was about 3 spoonfulls…about 1/4 Cup each) Let them cook on one side until bubbles start to form in the batter and the edges become golden. Sprinkle a large handful of blueberries onto each pancake. Flip and cook the second side. You’ll see how light and fluffy the seltzer and baking soda make these guys, while the yogurt makes them moist and tender. Keep your oven on warm and slide two plate inside. As you make your pancakes, dish them out onto your warming platters so they stay hot for serving!

Serve with a relish to your starving roommate and serve with large glasses of oj…topped with a heavy dose of champagne. 😉

Thank heaven…for little brunches

Happy Saturday brunch!