Sunday, September 5, 2010

Sunday Brunchisode

boo for crappy, indoor food pictures

We're always looking for yummy, Sunday brunch options. Not that we don't take our time making meals throughout the week but late Sunday morning always has a nice, relaxed atmousphere that allows us to spend a calm time sipping tea and making a yummy plate of something good together. Not to mention, I can only bring myself to eat something sweet for breakfast maybe once per week, so Michael must jump at the chance to have something other Nutella filled cereal (not that he doesn't love that).

Yesterday we grabbed a peach yesterday at the store in anticipation of today's brunch then today I found this great pancake recipe using yogurt (which worked because I had yogurt and not buttermilk laying around, not because I am becoming a health nut, no offense to those health nuts out there, you know I love you!) which we added almond flour to because we have an abundance left over from our Epiphany cake and with just over 3 months left here (eek!) we need to figure out how to use it up! And while I'm probably not in time for the east coasters who read this blog, perhaps a Labor Day breakfast is in order.

Almond flour pancakes with blackberry peach syrup
yeild: 2 servings 

the syrup:

2 peaches (any stone fruit can be used)
1/3 c water
1 T sugar
2 T blackberry jam (or any flavor that floats your boat)
1 t lemon juice
spalsh of vanilla

how to: 
  1. remove the pit of the peaches, slice them into 1/4 inch slices lengthwise then once through the middle width wise to make bite-sized pieces
  2. combine the sugar, water, peaches and jam in a pan and place over medium heat, stir the pot occasionally and allow to cook for 5-10 minutes until the juice has a light syrup consistency
  3. turn off the heat and mix in the lemon juice and vanilla
  4. set fruit aside
the pancakes:
3/4 c flour
1/2 c almond flour (if you don't have any, add in an extra 1/4 c flour)
3/4 t baking powder
1/2 t baking soda
1/8 t salt
3/4 c yogurt
3/4 c milk

how to:
  1. preheat oven to 200°F
  2. mix all dry ingredients in a bowl and form a well in the middle of the bowl
  3. add the yogurt and milk to the middle of the well and using a whisk, mix the batter together until it is no longer lumpy 
  4. heat a non-stick skillet (non-stick is very important if you use the almond flour, which tends to stick to the pan, if no almond flour, you should be good with a normal pan) and add a little butter to coat the pan (or oil or margarine, whatever floats your boat)
  5. once the foaming in the butter has subsided, add 1/4 c of the batter
  6. once bubbles in the middle of the pancake begin to burst and remain crevices, flip the pancake
  7. allow the pancake to brown on the other side then place it in the oven to stay warm
  8. repeat with the remaining batter, being sure to add in a little extra butter as needed
  9. re-warm the syrup quickly then serve

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