Fluffy Blueberry Pancakes adapted from Saveur Magazine
for a faster semi homemade pancake see, "Perfection Pancakes."
2 cups cake flour
2 tsp. sugar
1⁄2 tsp 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
fresh or frozen blueberries
Grade B real Maple syrup
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.
Heat 1 tbsp. butter in a 12" nonstick skillet over medium heat. Working in batches, spoon about 1⁄4 cup 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 blueberries, press down on them gently with a spoon, flip each pancake with a spatula, and cook until golden brown, about 2 minutes more.
Transfer pancakes to a rack on a baking sheet and cover with a towel to keep warm. Wipe out skillet and repeat process with remaining butter, batter, and blueberries to make about 12 pancakes