I hosted brunch and last year it was a disaster (think brioche soaked in eggs, cream and vanilla, that didn't fully cook after an hour of baking, then burning and sticking to tin foil). So this year I played it safe and stuck with what I knew: scrambled eggs, roasted potatoes, turkey bacon, fruit and blueberry pancakes. The pancakes are my favourite part and come from a vintage milk calendar. They're made with yogurt so they're light and fluffy.
Here's the recipe for Blueberry Pancakes:
- 3 cups of flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 2 1/2 cups milk
- 1/2 cup vanilla yogurt (you could use any kind)
- 1/4 cup butter melted
1. In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk eggs, milk, yogurt and butter. I also added a tsp of crazy-expensive Mexican vanilla my sister gave me for an extra flavour punch.
(yes, that vanilla has three digits before the decimal!)
2. Pour wet ingredients over dry ones and stir until combined.
3. In a large skillet, melt some butter at medium heat and ladle about a 1/4 cup batter for each pancake into the skillet.
4. Add blueberries to each pancake (adding them now ensures your batter doesn't turn blue)
Tip: Put your leftover pancakes in the fridge and heat them up in the toaster the next day. Delicious!