Up the ante on your next brunch with stylish floral décor and recipes packed with colour. What could be more brunch than traditional pancakes, a vitamin-rich smoothie bowl that is almost too pretty to eat... and a glass of something sparkling?
3 tbsp butter, 400 ml buttermilk, 2 eggs, 250 g flour, 1 pinch salt, 3 tsp baking powder, 50 g sugar, 1 packet vanilla sugar, maple syrup, berries, icing sugar
Melt the butter and let it cool down a little. Whisk buttermilk and eggs well and then stir in the liquid butter. Mix flour, salt, baking powder, sugar and vanilla sugar. Add the liquid pre-dough to the dry ingredients and mix to a smooth dough. Let it rest in the bowl for about 15 minutes.
For each pancake, pour 2 tablespoons of dough into the fat-coated pan until bubbles form on the surface, turn the pancake and bake until golden brown.
For the yoghurt: 750 g berry mixture (frozen or fresh), 400 g Greek yoghurt, 2 tbsp honey, 3 tbsp muesli
For topping: 1 handful of blueberries, 1 tablespoon hazelnut brittle, 1 tablespoon cashew nut, 1 handful strawberries, 1 tablespoon coconut grater
Defrost the berries if frozen. Mix yoghurt with honey, then mix in berries. Add the muesli and mix well. For decoration, arrange the topping ingredients in strips on the yoghurt.