At Home Sunday Brunch

One of the biggest perks of my current job is having off the week between Christmas and New Year’s. The way the weeks fall this year it’s nearly two full weeks of vacation. I’m splitting my time between my parents’ house and Vermont. It’s been really nice to spend the past week with my family. We’ve eaten way too much food, played lots of Monopoly Deal and put a large dent in my parents’ liquor cabinet.

I’m usually the first one up in the morning so I’m often on breakfast duty. While I cook, everyone slowly starts to wake up and by the time I’m done everyone’s around the table – well, almost everyone. Casey usually needs a personal escort to drag her to the dining room.
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Today I took inspiration from what we already had in the fridge and freezer. I started with blueberries that my mom had picked this summer and frozen in small portions, leftover Christmas ham and candied nuts. With a few small additions we had a big brunch of blueberry pancakes, scrambled eggs and fried ham.
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My go to pancake recipe is Bob’s Red Mill Yogurt Pancakes which can be found on the side of the bag of their Whole Wheat Pastry Flour. To the original recipe I add a salt, half a teaspoon of vanilla and swap out regular yogurt for Greek yogurt.
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On the side I fried up the leftover ham and scrambled a few eggs. For toppings we Vermont maple syrup and candied pecans and walnuts that Jaimee made and brought over on Christmas Eve.
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It all came together well for a delicious family brunch. Enjoyed while listening to Taylor Swift’s 1989 – the soundtrack to Conetta Christmas vacation this year.

Blueberry Yogurt Pancakes (adapted from: Bob’s Red Mill Yogurt Pancakes)
1 cup Whole Wheat Pastry Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
1 cup milk
1 egg
1/2 cup plain Greek yogurt
1/2 tsp vanilla extract
1/2 cup blueberries

Mix together your dry ingredients first then whisk in your wet ingredients. You can fold the blueberries into the batter, but I prefer to keep them separate. Heat a skillet or fry pan over medium heat and grease with butter. Add your batter and sprinkle on blueberries. Once your pancake starts to bubble through flip it and cook for an additional minute or two.

Serve warm and top with maple syrup and candied nuts.


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