Perfect pancakes are not hard to make! Just make sure you have buttermilk and a whisk, Emeril’s essential tools for making this easy brunch favorite.
PERFECT BUTTERMILK PANCAKES
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg
2 tablespoons melted butter, plus more for griddle
2 tablespoons finely grated lemon zest, plus additional for serving
1 pint blueberries, washed and patted dry
Room temperature butter, for serving
Maple syrup or orange blossom honey, for serving
Thinly sliced lemon, for serving
In a small bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk buttermilk, egg, and melted butter until thoroughly combined. Add dry ingredients to the buttermilk mixture and whisk until just combined; batter may still have a few lumps. Fold in the lemon zest and allow the batter to sit for 10 to 30 minutes or up to overnight.
Lightly butter griddle and heat over medium-low heat. Working in batches, pour ¼ cup batter onto hot griddle for each pancake (you can cook 2 to 3 pancakes at a time on the griddle). Place about 2 scant tablespoons blueberries on top of each pancake and cook until the batter bubbles and is golden brown around the edges, about 2 to 3 minutes. Flip pancakes and continue to cook for about 1 minute longer. Transfer pancakes to a warmed platter or baking sheet and keep warm while you repeat the above process with the remaining batter and blueberries. Serve the pancakes hot, with butter, any remaining blueberries, syrup or honey, and lemon slices.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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