Lemon & Mixed Berry Buttermilk Pancakes

Pancakes are delicious... but I am not a huge fan. I had some leftover buttermilk from making Irish Brown Bread last week for St. Patrick's day so I thought I'd give buttermilk pancakes a whirl if I could find an appetizing recipe.

Lo and behold, Emeril had a solution for me, albeit slightly modified.


Lemon and Mixed Berry Buttermilk Pancakes

Ingredients

1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

1 1/4 cups buttermilk
1 large egg
2 tbsp butter, melted
Zest of 2 lemons
1 cup of frozen mixed berries (defrosted) or fresh berries if you have them
Butter and Maple Syrup for serving

Directions

Mix dry ingredients in a small bowl. Set aside. Mix wet ingredients (except for zest and berries) together. Add dry ingredients to wet ingredients and stir until JUST combined. Do not overstir. Add lemon zest and let it sit for 10 minutes.

Heat frying pan to medium-low. Working in batches, cook 1/4 cup of batter at a time. Put 3 or 4 berries on each pancake and cook for 2-3 minutes, until edges are golden and the pancake is bubbly. Flip and cook for about a minute.

Place pancake in warmed platter or on baking sheet in oven set to 170 F to keep warm until all the pancakes are done.

Serve with butter and maple syrup and enjoy!