The perfect beginning to a new week is Sunday brunch. Fortunately, I am blessed with a food enthusiast who endeavours to create delicious masterpieces in the comfort of our home.
Seeking out and trying new breakfast places is a must during our travels. Sourcing unique and delicious food items to enjoy at home becomes part of capturing the experience. Our pantry is complete with delectable treasures procured during our trips. We returned from a recent vacation to Maui, our suitcases packed with Maui strawberry jam, coconut syrup and 100% Kona Coffee beans.
Pressed coffee has become somewhat of a ritual and is a convenient alternative to drip coffee or espresso. Whole coffee beans can be crushed in coffee grinder or ground coffee can be used in place of the freshly ground beans.
Two favourite breakfast accompaniments are featured above. The Noble Handcrafted's maple syrup is spiked craft syrup created by artisans. This item is available locally at Tonic on 2nd Avenue in Saskatoon or on their online store at Farminista. I've had the pleasure of trying both the Bourbon and vanilla infused and if I had to recommend one, it would be the vanilla. The syrup's are available in a variety of sizes and also make for unique gifts.
Wendell Estates Honey is an amazingly smooth and creamy honey. Originally introduced to me by my brother and his lovely partner Jessica, this honey originates a stones throw away from their home in Manitoba. Some of the hives are located on her family's land which adds to the ambiance of this product that has become a family favourite . For more information on Wendell Estates Honey and their product, visit their website here.
Fresh berries make for a perfect addition to any breakfast. Washing store bought fruit in a bath of organic apple cider vinegar is a proven method for cleaning produce.
Blueberry Buttermilk Pancakes
- 3 Cups of Flour
- 3 Tbsp Sugar (optional) Raw Coconut Sugar
- 3 Tsp Baking Powder
- 1 1/2 Tsp Baking Soda
- 3/4 Tsp Salt
- 3 Cups Buttermilk
- 1/2 Cup Milk (Almond Milk)
- 3 Eggs
- 1/3 Cup Butter (melted)
- Blueberries (fresh or previously frozen)
- Coconut Oil (for the pan)
Mix the dry ingredients together in a bowl and set aside. Beat eggs in a separate bowl and add the remaining wet ingredients but do not mix them quite yet. Let the wet ingredients sit for about a half an hour or until the reach room temperature before mixing. The coconut oil is not used in the recipe but to grease the pan (this is a game changer when it comes to pancakes). Combine the dry and wet ingredients by folding the mixture together. Be cautious not to over mix the batter, the firmer the batter, the fluffier the pancakes. Fold in the blueberries at the end. Grease the pan with coconut oil and add a generous amount of pancake batter to the pan. Turn once the pancakes start to bubble.
The recipe makes several pancakes. Left overs can be refrigerated or frozen and popped in the toaster to be enjoyed later on.