Brunch is a great meal. It often means you have been able to sleep late, you aren’t rushing off to work and you have time to relax. Menu items may include waffles, pancakes or French toast. There are also egg dishes, sausages, bacon, ham and fresh fruits.
At a recent family gathering, we enjoyed whole grain waffles with fruit and maple syrup that my nephew, Chris Flood, cooked for us. He used whole wheat flour and added small chopped banana pieces and a dash of cinnamon.
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They were a great beginning to a wonderful relaxing day.
Recently, I talked with sisters Patricia Green and Carolyn Hemming about their cookbook entitledQuinoa 365.
I tried the waffles, which are a good gluten free recipe.
Thin German pancakes (crepes)
My friend, Brenda Ediger, said they are a Saturday morning favourite.
3 eggs, well-beaten
1 1/4 c. milk 310 mL
1 c. flour 250 mL
1/2 tsp. salt 2 mL
Beat eggs, add milk and mix. Mix salt with flour, add to eggs and milk, beat until smooth. Lightly grease griddle. Heat over medium-high heat.
Pour in enough batter to cover the bottom of griddle. Tip pan so it evenly coats the bottom in a thin layer.
When the top is bubbled and the edges are dry, flip and brown the second side.
To serve, roll up with syrup, jam or a fruit filling and whip cream.
Source: Brenda Ediger Daily Bread, A Celebration of Friendship, Food &Faith, Rosetown Alliance Church.
Melon melange
Make this fruit salad the night before so it is ready to serve for brunch or as a cool afternoon snack.
4 c. mixture of fresh 1 L blueberries, strawberries and/or raspberries, cantaloupe, honeydew and watermelon cubes or melon balls
1 c. water 250 mL
1/2 c. sugar 125 mL
juice and zest of one lemon or lime
Cube or scoop balls from the melons, clean the berries, combine and refrigerate.
Combine sugar and water in a saucepan, stir until sugar is dissolved, bring to a boil and simmer three minutes. Add the lemon or lime juice and rind. Pour the juice over the fruit to cover and return to the refrigerator for several hours.
Serves six to eight.
Source: Nellie Lyle Pattinson’s Canadian Cookbook.
Quinoa waffles
2 1/4 c. quinoa flour 560 mL
4 tsp. baking powder 20 mL
1 1/2 tbsp. white or 22.5 mL cane sugar
3/4 tsp. salt 4 mL
2 large eggs, beaten
1 1/4 c. milk 310 mL
1 c. water 250 mL
1/2 c. vegetable oil 125 mL
1 tsp. vanilla extract 5 mL
I wasn’t able to buy quinoa flour so I used my coffee grinder to grind the seeds. Combine the quinoa flour, baking powder, sugar and salt in a large bowl and set aside.
In a medium bowl, beat the eggs, milk, water, oil and vanilla. Add the egg mixture to the flour mixture, mixing well to make a thin batter.
Generously grease or spray a waffle iron with cooking oil and preheat it.
Pour the batter onto the waffle iron according to the manufacturer’s instructions and close. Remove the waffles when the lid lifts open easily, about five to six minutes.
These waffles will keep in the refrigerator for up to three days or in the freezer for up to four weeks. Reheat in a toaster or microwave oven. If you don’t have a waffle iron, cook the batter as pancakes.
A suggested variation is to use the waffles as the basis for a sandwich.
Source: Quinoa 365, Whitecap Books.
GRIDDLE CAKES OR PANCAKES
These are my sister-in-law Diane MacDonald’s sons’ favourites. This recipe takes time to make, but it’s worth it.
3 tbsp. sugar 45 mL
2 c. all-purpose flour 500 mL
5 tsp. baking powder 25 mL
2 eggs
1 tsp. salt 5 mL
2 c. milk 250 mL
1/3 c. shortening, butter or margarine 75 mL
Sift flour, measure and resift with baking powder, salt and sugar.
In a second mixing bowl, beat eggs, add milk and mix. Stir in melted shortening, add flour mixture all at once and beat until smooth.
Let mixture stand for about 10 minutes or longer.
Heat griddle to 300 F (150 C). Grease lightly with unsalted butter.
Pour about 1/4 cup batter for each cake. Cook until topside is full of air bubbles and underside is golden brown, then turn and cook until brown on the other side.
Serve at once with butter and syrup, honey, sugar or maple syrup.
Add sausages or bacon, if desired. Makes about 25 cakes.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
