Hi there!

I know it’s been forever since I last posted, but I got a chance to host a brunch for some friends yesterday. I made two things that are pretty easy and quick to make, making them perfect perfect for a leisurely boozy Sunday brunch!

Blueberry Pancakes (Source: Allrecipes.com)

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 tablespoon white vinegar
• 1 egg
• 3 tablespoons butter, melted
• blueberries to taste

Directions

1. Mix milk and vinegar and let it sour
2. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the soured milk, egg and melted butter; mix until smooth. Do not over mix, you want the batter to be fluffy.
3. At this point, if you want, add in the blueberries and gently stir just to combine.
4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown the pancake on one side, once you start seeing bubbles forming, flip the pancakes and let it brown on the other side.Serve hot with butter and maple syrup.

Buttermilk Cheddar Biscuit (Source: Barefoot Contessa)

Ingredients (makes 8)

• 2 cups all-purpose flour, plus more as needed
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• 1/2 cup cold buttermilk, shaken
• 1 cold extra-large egg
• 1 cup grated extra-sharp Cheddar
• 1 egg, beaten with 1 tablespoon water or milk
• Maldon sea salt, optional

1. Preheat the oven to 425 degrees F.
2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
4. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Bon appetit!