Brunch Menu Recipe
A selection of brunch items available on weekends.
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Ingredients
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Pancakes
Scrambled Eggs
Fruit Salad
Method
Pancakes
Make the Batter
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Cook the Pancakes
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
Scrambled Eggs
Cook the Eggs
Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula until the eggs are softly scrambled. Remove from heat and stir in fresh chives.
Fruit Salad
Prepare the Fruit
Chop the banana and combine it with strawberries and blueberries in a large bowl.
Finish the Salad
Drizzle honey over the fruit and toss gently to combine. Garnish with fresh mint leaves.
