Up the ante on your next brunch with stylish floral décor and recipes packed with colour. What could be more brunch than traditional pancakes or a vitamin-rich smoothie bowl that is almost too pretty to eat!
- 3 tbsp butter, melted and cooled
- 400 ml buttermilk
- 2 eggs
- 250 g flour
- 1 pinch salt
- 3 tsp baking powder
- 50 g sugar
- Maple syrup, and fruit such as berries
Whisk buttermilk and eggs well and then stir in the butter. Sift flour, salt, baking powder, and sugar together.
Add the liquid to the dry ingredients and mix to a smooth batter. Let it rest for about 15 minutes.
For each pancake, pour 2 tablespoons of batter into the pan coated with butter or oil, until bubbles form on the surface. Turn the pancake and cook until golden brown, then serve in a stack with maple syrup and fruit. Sprinkle with icing sugar and serve with a glass of sparkling for the ultimate indulgence!
For the yoghurt:
- 750 g berry mixture (frozen or fresh)
- 400 g Greek yoghurt
- 2 tbsp honey
- 3 tbsp muesli
- 1 handful of blueberries
- 1 tablespoon hazelnut brittle
- 1 tablespoon cashew nuts
- 1 handful strawberries
- 1 tablespoon grated coconut
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 a pattern on the yoghurt.