Brunch Anyone?

What you need for the perfect Sunday brunch:

  • A mimosa or bellini and a quality cup of French Press coffee (I prefer Peets, Counter Culture, or Larry’s Beans)
  • Some creamy scrambled eggs with some cheese and herbs de provence
  • A side of bacon
  • The Sunday Times
  • Good company
  • This Blueberry Pancake Recipe:

1/2 cup rolled oats

1/2 cup low-fat milk

1 cup whole wheat flour

1/2 cup unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon sugar

1/4 teaspoon salt

2 large eggs

1 1/2 cups buttermilk

1 teaspoon vanilla extract

3 tablespoons canola oil

1 cup fresh or frozen blueberries

1. Combine the milk and rolled oats in a bowl, and set aside.

2. Sift together the flours, baking powder, baking soda, sugar and salt.

3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.

4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.

5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.

6. Serve hot with a small amount of butter and maple syrup.

Yield: A dozen pancakes.

Advance preparation: You can keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.

*Courtesy of Martha Rose Shulman, posted on The New York Times’ website, on December 7, 2009*

http://www.nytimes.com/2009/12/10/health/nutrition/10recipehealth.html?ref=dining

These pancakes truly were amazing.  They were hearty and fluffy, simple to make, and they were the perfect thickness.  They are luxurious but don’t weigh you down.  I wouldn’t alter anything about this recipe.  It might be fun to try some lemon zest in the batter next time, but it doesn’t even need it.  I served them with some butter, real New Hampshire maple syrup (made by a friend’s uncle) and some whipped cream I made.  They were pretty damn sublime.

Here are a few of my other favorite brunch treats:

  • Captain Crunch French Toast (aired on Diners, Drive-Ins and Dives, on The Food Network).  http://www.recipezaar.com/Capn-Crunch-French-Toast-311788  *I always use Challah bread for French toast (sourdough is a second favorite)*
  • Boozy Baked French Toast (courtesy of Smitten Kitchen.com, one of my favorite food blogs).  http://smittenkitchen.com/2006/12/new-years-day-2001/  For my liquor, I use a mixture of Frangelico and some Baileys.
  • Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella http://www.epicurious.com/recipes/food/views/Sausage-and-Egg-Casserole-with-Sun-Dried-Tomatoes-and-Mozzarella-106411
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