Seltzer Water Pancakes
The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
My brother mentioned making pancakes that used the fizziness of seltzer to help them rise, which I had never heard of. And, well, I like pancakes, so.
I don’t think you really need a mixer to make pancakes. It is debateable whether it’s worth it at all, since I need to dirty a spoon for dropping them on the pan anyway. On the other hand, this stand mixer just sits there on the counter taking up space and demanding to be used to justify its existence, so why not?
Plus, it’s purty in pictures.
The seltzer was indeed quite dramatic, with all the fizzing. I would imagine that kids would find this fun, or else just showing off in front of people. “And now, the secret ingredient!” you proclaim with a flourish, making a bubbly pancake volcano.
But mostly it’s just me in the kitchen, making volcanoes by myself, so much of the effect is wasted.
I gotta be honest: they were okay, but nothing special. They’re very, very similar to the Oatmeal-Yogurt Pancakes. The seltzer water, though dramatic, didn’t really make that much of a difference over traditional methods as far as fluffiness of the pancakes. There was nothing wrong with them, but since we don’t keep seltzer water in the house I probably won’t make these again.
Recipe from I Heart Eating:
- 2 c. all-purpose flour
- 2 T. granulated sugar
- 1/2 tsp. salt
- 1 c. plain yogurt
- 2 tsp. baking soda
- 1 1/3 c. sparkling seltzer water
- 2 eggs, lightly beaten
- In a large bowl, sift together the flour, sugar, and salt.
- In a separate small bowl, stir together the yogurt and baking soda; let sit for 10 minutes.
- Add the yogurt mixture, seltzer, and eggs to the flour mixture; whisk until just combined.
- Let batter rest for 10 minutes.
- Meanwhile, heat butter in a skillet or on a griddle over medium heat.
- Scoop about 1/4 cup of batter onto skillet, gently spreading out each portion of batter.
- Cook pancakes until bubbles begin to form around edges, about 2 minutes.
- Flip each pancake with a spatula, and cook until golden brown, about 2 minutes more.
- Repeat with remaining batter, re-buttering skillet as needed.