Hosting the perfect brunch is a feat much easier said than done. Anyone who has ever attempted to put on an elaborate brunch knows that thethe meal’s many moving parts and endless menu options can be daunting. However, the hostess next door Vanessa Cantave is here to streamline everyone’s favorite Sunday meal.
The first step before you start cooking is to allow your guests to help themselves to a bellini and mimosa bar. Not only will they love pouring their drinks themselves, this will also frees up your hands so you can start cooking.
Chef Vanessa agrees that the best brunch recipes aren’t the ones that are the hardest to make, but rather those that are twists on recipes we already know and love. Take her Spiced Buttermilk pancakes for example.
The recipe below will guide your through how to serve your guests restaurant quality food without breaking your bank or losing your mind. In fact, this recipe is so yummy and simple, that you may even be tempted to make it for your kids on an regular Saturday morning.
Vanessa’srecipe and directions below are designed to allow you (the hostess) to be able to do the unthinkable actually enjoy yourself. In fact, these spiced buttermilk pancakes might even for just a second, make you forget that you aren’t out to brunch yourself.
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- 1 cup All-purpose flour
- 1 tsp. Baking soda
- 12 tsp. Salt
- 1 Large egg, lightly beaten
- 1 cup Well-shaken buttermilk
- Vegetable oil for brushing griddle
- Spice mixture:
- 1 tbsp. Cinnamon
- 1 tbsp. Freshly grated nutmeg
- 1 tbsp. Allspice
- 1. Preheat oven to 200F.
- 2. Prepare the spice mixture and place in a mesh sugar shaker container.
- 3. Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
- 4. Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil.
- 5. Working in batches and using a 1/4- cup measure filled halfway, pour batter onto griddle and cook, dust uncooked side with spice mixture, before turning over once, until golden, about 2 minutes per batch.
- 6. Transfer to a heatproof plate and keep warm, covered, in oven.