Wednesday, May 18, 2011

Tried & True Buttermilk Pancakes

The "tried & true" part is part of the recipe name. It is NOT my tried & true recipe (that one is here). This was an Emeril recipe and I had high hopes for it. It was not good. They were gluey and dense despite following the directions to a T. I was really disappointed. Boooo.


Tried and True Buttermilk Pancakes
Emeril Lagasse

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 cups buttermilk -- plus more for thinning
1 large egg -- beaten
1 tablespoon vegetable oil -- plus about 1/4 cup for the pan
4 ounces unsalted butter -- (1 stick) cut into teaspoons
Powdered sugar

1. nto a large bowl, sift together the flour, baking powder, sugar, and salt. Add the buttermilk, the egg, and 1 tablespoon of oil, and stir just until blended, being careful not to over mix. (Lumps are okay.) Let the batter stand, covered, in the refrigerator, for at least 1 hour, and up to 8 hours. If necessary, thin with extra buttermilk after resting.

2. Preheat a large, heavy skillet or griddle over medium-high heat. Add enough oil to lightly grease and leave a film on the bottom of the pan.

3. Working in batches, ladle the batter about 1/2 cup at a time into the pan. Cook until golden brown and bubbles start to form on the top, about 2 minutes per side. Transfer to a platter and cover to keep warm.

4. To serve, divide the pancakes into stacks among 4 plates. Pour syrup over each stack and sprinkle with powdered sugar and pass the butter at the table. Serve immediately.

Yield: 12 to 15 medium pancakes

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