We used to go out for brunch every weekend, sometimes twice if we were feeling extra lazy. I loved getting up late and strolling down the street like we had all the time in the world to eat our first bite of the day. There used to be a great restaurant in the 'hood called Swallow that served freshly squeezed grapefruit juice and kick ass huevos rancheros with a vast array of hot sauces to choose from. At times we would try and recreate it at home to no avail. We never tried that hard since we knew the real deal was just around the corner.
The past few years there haven't been too many brunches out, but now we try much harder to make it work at home. Every Sunday morning we have pancakes. Jess takes charge and I lounge around reading the paper and drinking my tea. The girls are kept hard at work in the kitchen. Wini is the flour sifter and mixer, whereas Reya has graduated to pancake flipper. Ruby is perfectly happy being our resident eater and juice spiller.
I don't miss my mornings out because I love my mornings in. I may not have my huevos rancheros every weekend but I do have my pancakes and lazy Sunday mornings. Jess is always experimenting with different recipes and stores all the details in his head. Here is one of our favorites:
Now Jess doesn't like to measure anything so these measurements may be a bit off. You may have to add or subtract a little of this and that. Please forgive him for his lack of documentation.
1 1/2 cups of white flour
1 tsp of salt
2 tbsp canola oil
1/2 cup of yoghurt
1 cup of milk
1/2 cup of blueberries
Combine flour and salt. In a separate bowl mix eggs, oil, yoghurt and milk together. Add wet ingredients with flour and salt mixture. Fold in blueberries. Pour batter in heated pan with melted butter. Flip when bubbles rise to the surface of the pancakes. Serve with maple syrup or fruit coulis.