Good Morning America Recipes

Emeril's Lemon Scented Blueberry Pancakes

Don't Just Eat Ordinary Flapjacks

Share
Copy
Emeril prepares the Banana Bread French Toast that he made for one special mom.
|
Servings:4
Difficulty: Easy
Cook Time: min

Ingredients

  • 1 cup fresh blueberries, picked over for stems
  • 1 cup all-purpose flour
  • 1 tablespoon corn flour or finely ground cornmeal
  • 2 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 6 tablespoons whole milk
  • 4 tablespoons (1/2 stick) unsalted butter, melted, plus more butter for cooking and serving
  • 1 egg, lightly whisked
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • Maple syrup, for serving
  • Cooking Directions

    Combine the blueberries and 2 teaspoons of the flour in a small bowl, and toss to coat well. Set aside.

    Place the remaining flour and the corn flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl, and whisk to combine.

    Combine the buttermilk and milk in a separate mixing bowl. In a small bowl, whisk the melted butter and egg until well combined; then stir the egg mixture into the buttermilk mixture. Add the lemon zest and vanilla, and stir well. Add the wet ingredients to the dry ingredients, and stir until just combined; do not overmix. Gently fold the blueberries into the batter, and set it aside to rest while the skillet is heating.

    Place a nonstick skillet over medium heat. When a drop of water dances across the surface, it is ready. Add a small pat of butter to the skillet, and then add about 1/3 cup batter for each pancake, fitting in as many as you can while leaving enough room to turn the pancakes. Cook until they are bubbly around the edges and the top surface is beginning to look slightly dry, 2 to 3 minutes.

    Turn them over and continue to cook until the pancakes are golden on the bottom and just cooked through, 1 to 2 minutes. Place on a warm plate and cover lightly with aluminum foil while you cook the remaining pancakes.

    Serve the pancakes hot, with butter and maple syrup.

    About 10 pancakes, 4 servings

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe courtesy Emeril Lagasse, from "Farm to Fork: Cooking Local, Cooking Fresh," HarperStudio Publisher, New York, 2010, courtesy MSLO, Inc.

    Recipe Summary

    Main Ingredients: lemon, blueberries, milk

    Course: Breakfast, Brunch


    Other Recipes That You Might Like
    Emeril's Lemon and Blueberry Buttermilk Pancakes
    Make Mother's Day Memorable With These Homemade Breakfast Treats
    Grady Spears' Buttermilk-Blueberry Lemon Squares
    From Cooking the Cowboy Way by Grady Spears with June Naylor/Andrews McMeel Publishing
    Emeril's Lemon Curd
    Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
    Marc Murphy's Blueberry Crumble
    Marc Murphy's Blueberry Crumble
    Blueberry Scones with Lemon Glaze
    Money-Saving Meals for Spring Fling
    Laurent Tourondel's Maine Blueberry Pancakes
    A Gourmet Way to Start Your Day
    Bananas Foster Pancakes
    Emeril Serves Principal Breakfast in Bed
     
    Foodspotting
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    PHOTO: Karen Pickus apple crisp is shown here.
    Karen's Apple Crisp Crunch Check out "GMA's" chef/food stylist's sweet apple dessert.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    More Ways To Get GMA
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS