I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation. #PANFan
Around here, Sunday morning is a big deal. We love to sleep in (well except the little one) and then lazily make our way to the kitchen to make breakfast. We pull out all the stops and make a big huge meal loaded with all of our favorites! Bacon, eggs, pancakes, fresh fruit and juices; the possibilities are endless. An simple DIY Brunch at home is totally do able and a lot easier than you think. Whether you’re just feeding the family, or entertaining friends, check out how we do brunch around here and our tips to make it special!
The difference between just breakfast and a Sunday Brunch is the family style serving. When we do regular breakfast, everyone is served a plate (or bowl) and we all gather around the table to eat. When it’s brunch, I load the table up with dishes of our favorite breakfast foods. It’s prettier and it encourages people to dig in, buffet style. You’d be surprised how much nicer it can be when everything looks pretty and put together.
Here are a few of my tips for elevating boring breakfast into Sunday Brunch;
- No time to make fresh juices? Pour your favorite store bought juice into a pitcher for an instant makeover.
- Lots of options create a buffet feel, so feel free to lay it on! Bacon, sausage, eggs, or hash browns are easy dishes to make and require little effort.
- Choose different styles of plates and bowls to create a fun and interesting visual on the brunch table, The fact that they are all mismatched makes them cohesive.
- Fresh fruit can be more than just filler. It creates beautiful colors and is totally tasty! Pick up a pre-made fresh fruit salad at your local grocery store to cut down on prep time.
- Add both savory and sweet options, pancakes, waffles, or french toast as well as meats and egg dishes.
- Transfer butters, jams, syrups and other condiments into their own containers to add a sophisticated look.
- Try something new as the highlight of the meal! Something like Cornmeal Pancakes; familiar with a twist! It adds a fun element to breakfast and you might discover your new favorite dish!
I am a huge fan of cornbread, so turning a favorite into a new inspired breakfast item was a no brainer! The slightly sweet flavor is great for brunch and pairs well with sausage and warm maple syrup.
Cornmeal Pancakes with Warm Maple Syrup
- 1¼ c. PAN cornmeal
- 2 cups buttermilk, divided
- 2 Tbsp. butter, melted
- ¾ c. all-purpose flour
- 2 Tbsp. sugar
- 1¾ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 eggs
- In a large glass bowl, whisk together the cornmeal and 1¼ cups of buttermilk. Add the melted butter and whisk together. Let sit 2 minutes to thicken.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda and salt and set aside.
- In another small bowl, whisk together the remaining ¾ cup of buttermilk and eggs.
- Take the cornmeal mixture and stir, adding the egg and milk mixture until loose.
- Gradually add the dry ingredients until incorporated and let sit 10 minutes.
- Grease a large griddle or pan over medium heat. (You can use any type of oil)
- Using ¼ cup of batter, pour pancakes onto the griddle and cook for 2 minutes. Flip and cook another 2 minutes, until golden brown and cooked through.
- ***If planning brunch ahead, set pancakes on a wire rack over a baking sheet to keep warm in a 200 degree oven while you finish cooking the remaining pancakes.***
- Serve with butter and warm maple syrup.
I personally use P.A.N. Cornmeal in the recipe because of the very fine milled texture – other cornmeal may be too gritty and would require extra work to make these as fluffy as they are. It’s a staple in South American kitchens, but has just recently made it’s way to the States, so check your local stores for this amazing product.
Check out my recipe for Fried Pickles using P.A.N. Cornmeal too!