Club Soda Pancakes Recipes

CLUB SODA PANCAKES

Steps:

• Mix ingredients until smooth and blended but don't overbeat.
• Ladle batter onto a hot griddle or into a waffle iron.

GERMAN PANCAKES

Steps:

• Beat eggs with the milk in a medium size bowl.
• Add club soda and stir in the flour and sugar.
• Add salt and vanilla and stir until batter is smooth.
• Melt about 1/2 tablespoon of butter and 1/2 tablespoon of oil in an 8" skillet.
• When foam subsides, ladle enough batter to coat the bottom of the skillet thinly.
• Tilt the skillet from side to side to spread evenly.
• Cook until lightly browned on one side, then turn and brown lightly on the other side.
• When pancake is done, turn out onto a plate and spread with your favorite jam.
• Roll up and put into a baking dish and keep warm in a 200F oven until all the pancakes are done.
• Sprinkle with confectioners's sugar and serve.

DINER-STYLE BUTTERMILK PANCAKES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.

SWEDISH PANCAKES WITH LINGONBERRY BUTTER

Steps:

• MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
• COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.
• NOTE: I combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that I rolled into crepes.
• MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.