Brunch With Emeril's Breakfast Recipes

One especially deserving mother got the surprise of her life when Emeril came a-knocking on her door this morning to treat her to breakfast in bed — but she doesn't have to be the only one!

With Emeril's delicious recipes, you can make the special mother in your life her own breakfast in bed.

In anticipation of the big day, Emeril gave tips and recipes on how to make scrumpious breakfast foods, including a crunchy granola and smoothies packed with fruit.

Lemon and Blueberry Buttermilk Pancakes
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Ingredients

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

1¼ cups buttermilk

1 large egg

2 tablespoons butter, melted

2 tablespoons finely grated lemon zest

1 pint blueberries, washed and patted dry

Room temperature butter for serving

Maple syrup for serving

Instructions
Into a small mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a medium mixing bowl, whisk the buttermilk, egg, and melted butter until thoroughly combined.

Add the sifted 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 minutes.

Lightly grease the Emerilware 11-inch Cast-Iron griddle and heat over medium-low heat. Working in batches, pour ¼ cup of the batter onto the hot griddle for each pancake (you can cook 3 pancakes at a time on the griddle). Place about 2 scant tablespoons of blueberries over the top of each of the pancakes and cook for about 2 to 3 minutes, or until the batter bubbles and is golden brown around the edges, flip over 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 and syrup.

Yield: 4 servings

Whole Lotta Nuts Granola

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Ingredients
3 cups old-fashioned rolled oats

½ cup slivered almonds

½ cup unsweetened flaked coconut

¼ cup hulled green pumpkin seeds

¼ cup sunflower seeds or pine nuts

½ cup crushed pecans or walnuts

½ teaspoon cinnamon

½ teaspoon salt

4 tablespoons unsalted butter

1/3 cup honey

½ teaspoon vanilla extract

½ cup raisins or chopped dates

½ cup dried cranberries or blueberries, or combination

Instructions
Preheat oven to 325 degrees F.

In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt. In a small saucepan melt butter with honey over low heat, stirring. Add vanilla and pour butter mixture over oat mixture and stir until combined well.

On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. (Do not overcook; the granola will crisp more when cooled.) Cool the granola on the pan on top of the stove and stir in dried fruits. Granola may be kept in an airtight container at room temperature for up to one week.

Serve at room temperature in a bowl with milk, or as a snack.

Yield: About 6 cups

Yummy Wake-Up Smoothie
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Ingredients

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