Sunday Brunch

If only February would go this quickly.

I'm not really fond of preparing meals but I do like to make brunch. It's a lot easier than conjuring up a fancy lunch (for me, anyway) and it still looks like I'm putting a meal on the table when I'm actually only producing one main dish.

Peach pancakes are on the menu today. For many years I thought the only way to make pancakes was with  Bisquick. Although, it was fast and easy, they didn't taste that great. That was followed by many years of waffles until this award winning recipe for pancakes in the Farmer's Almanac caught my attention. 

These pancakes turn out light and tasty but the best part was discovering how to add extra stuff, like fruit, nuts and chocolate. Before, if I wanted to add blueberries they were stirred into the batter and some of the pancakes would end up with lots and other's would have just a few or none at all.

That all changed with this new technique. In this recipe, the fruit is added to each pancake individually. It's added just after spooning the batter onto the griddle while the batter is beginning to cook. Duh! Why didn't I think of that? Everything gets evenly distributed and depending on what is being used, ends up looking pretty good, too. 

 

Now, I need to put these raspberries in a bowl and warm up the maple syrup! 

His Madness looks pretty happy, like he's celebrating his un-birthday. Maybe we will be treated to some non-sensical poetry as he reaches for the peaches. Looks like he is waitin' for the bacon, too.

Peaches and raspberries, a classic combo. Some whipped cream to top it all off would have made it REALLY great but we're being good, for now.

As for the skeleton crew, they got in very late last night and slept through brunch.

What could they have been up to?

Thanks for stopping by, see you tomorrow!

Swedish Oatmeal Pancakes

1 cup old-fashioned rolled oats

1 cup buttermilk

1/4 cup flour

1 tablespoon sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs, lightly beaten

3 tablespoons melted butter or vegetable oil

2 teaspoons vanilla - optional

butter or vegetable oil for cooking

 

additions of your choice:

sliced apples, pears and peaches; blueberries, chocolate chips, chopped nuts, dried fruits or anything your heart desires - that's edible! An option is to toss the fruit in 1 teaspoon of lemon juice to keep it pretty if  it gets brown or 1 tablespoon of a liquor such as Frangelico or Cointreau if you like boozy.

 

Mix oatmeal and buttermilk and let it sit for at least 30 minutes. Combine the dry ingredients and add them to the oat mixture. Add eggs and butter or oil. You can add more buttermilk if the batter is too thick. Pour out the batter in about 1/4 cup portions, add additions and cook for 2-3 minutes on each side over medium heat. Makes about ten to twelve 4" pancakes.