Sunday Brunch: Vol. 1
Ahhh Brunch! The one pre-noon meal where you can drink alcohol without being judged. I love everything about brunch but I have to say that the versatility is what makes it so fun. The food can be sweet or savory, simple or ostentatious, for groups both large and small. I could go on rhapsodizing all day but if you are reading this post then you are already familiar with the many virtues of brunch. I have people over for brunch every weekend so it is safe to say that this is only the first of many posts to come.
Today's menu is pretty basic and can be adapted pretty easily. Simply change out your protein and syrup and it feels like a completely different meal! Since these little beauties freeze and reheat rather well they make for an excellent weekday meal. Just pack individual portions in zip lock bags and reheat on a busy work morning.
Menu
Ricotta Silver Dollar Pancakes
Mixed Berry Syrup
Thick Cut Bacon
Fresh Fruit
Coffee, Orange Juice, Tea
Bask in the glory of breakfast!!!
Ricotta Silver Dollar Pancakes with Mixed Berry Syrup
This one is becoming a staple at my house. The texture is unbelievable, this recipe makes a TON and (as I stated above) they reheat beautifully.
- 1 1/3 cups all purpose flour
- 1/2 cup finely ground corn meal
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups buttermilk
- 1/2 cup ricotta cheese (whole fat! Trust me, it is worth it)
- 2 eggs
- 1 tsp sugar
- zest of 1 lemon
- butter for the pan
Make the syrup first. This is very important. If you do not you will be forced to rely on Mrs. Butterworth to save your bacon (pardon the pun) and as great as she is, you don't want to miss out of the berry goodness.
Mix the first five dry ingredients together in a large mixing bowl. In a separate medium sized bowl whisk together the rest of the ingredients until combined. Make a well in the middle of the dry mixture and stir until just incorporated. Don't over mix or your pancakes will be tough. It is perfectly fine to have small lumps in the batter.
At this point you want to start the bacon. Use the neat hack below to minimize effort and save time.
Heat a cast iron skillet or heavy non stick pan or griddle (so many choices!!!) over medium high heat until hot. You can test this by dropping a couple of drops of water onto the surface. If it immediately sizzles off you are good to go. Lightly grease the pan with butter and pour just under a quarter of a cup of the batter onto the pan.
Make sure you leave a good inch or two between the pancakes. Nothing is more frustrating than unsticking stuck pancakes before you have had your breakfast. Cook for 1-2 minutes or until the little bubbles that form first start popping. Gently flip the pancakes over and cook another 2 minutes or so. Remove to a warm spot and repeat the process, using more butter as needed.
Mixed Berry Syrup
- 1 bag frozen mixed berries
- 1/2 cup turbinado sugar
- 2 Tbs. fresh lemon juice
- 1 tsp. corn starch
In a saucepan melt the sugar over medium heat, stirring constantly. Stir in the berries. whisk the corn starch into the lemon juice until dissolved. Once the berries have melted and begun to break up, add the lemon mixture and continue to stir. Turn heat to low and cook 25-30 mins or until thickened and reduced. Once the syrup coats the back of a spoon it is ready, Serve warm.
Baked Bacon
This process is very simple and i cannot believe that I never heard of this technique until college. I always HATED making bacon growing up. Sure it is delicious, but when you get serious grease burns every time you cook bacon the shine starts to come off, no matter how many bacon memes the internet shoves down your throat. Plus if you make bacon for a crowd (which we have established I often do) you stand over the accursed griddle/pan of doom for 40 minutes or more frying batch after batch. No thank you! The solution is simple. BAKE IT!
- 1 package of bacon, I prefer thick cut but this works for all cuts of bacon
- aluminium foil or parchment paper
- baking sheet (the one with 4 raised sides, not a cookie sheet which only has 1 raised side)
Preheat your oven to 400 degrees F. Line your baking sheet with either aluminum foil or parchment paper. Dealers choice here. I tend to lean towards aluminum foil because the bacon cooks a little more evenly and clean up is non existent (#nodishes). Lay the bacon out in a single layer and bake for 18-25 minutes depending of how well done you like your bacon and how thick it is.
Remove the bacon from the sheet and drain on a plate lined with paper towels and serve.
Just like that you have saved your arms, hands, face, neck and torso (yes, I have burned my stomach while cooking bacon. I am talented that way) from the sudden and inevitable scorching by bacon grease. You have also saved yourself some serious dish scrubbing by using the disposable liner.
Set your table and dig in!
