Take your weekend breakfast to the next level with these brunch recipes, brought to you by CW food writer Libby Kimber.
Raspberry and pear pancakes
Recipe and image courtesy of Kayla Sciacca for Australian Eggs | australianeggs.org.au
Makes: 10 pancakes
Prep: 15 mins
Cook: 8 mins
- 1 1/2 cups (225g) wholemeal plain flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon, ground
- 1/3 cup (60g) brown sugar
- Pinch of salt
- 4 eggs, separated
- 3/4 cup (180ml) milk
- 2 tsp vanilla bean paste (or extract)
- 1 cup (150g) fresh or frozen raspberries
- 1 pear, grated
- Butter, to fry in
- Fresh raspberries
Place the flour, baking powder, cinnamon, brown sugar, salt, egg yolks, milk and vanilla into a large bowl and whisk to combine.
Place the egg whites into a clean bowl of an electric mixer and beat until stiff peaks form. In two batches, add the egg whites to the batter and gently fold to combine. Gently fold through the raspberries and pear.
Heat a non-stick fry pan over low-medium heat and grease with a little butter. Ladle ¼ cup measurements of the batter onto the fry pan. Cook for 2-3 minutes or until bubbles begin to appear on the surface of the pancake. Carefully flip the pancakes and cook for another minute or two, or until the pancakes are golden and bounce back to touch. Place the cooked pancakes onto a plate lined with kitchen paper and continue frying until no batter remains.
Serve pancakes with fresh raspberries, dollop of yoghurt and drizzle of honey.
Garlic asparagus, peas and feta on sourdough
Recipe and image courtesy of Australian Asparagus | asparagus.com.au
Prep: 2 mins
Cook: 5 mins
- 1 bunch asparagus, trimmed
- 1 Tbsp olive oil
- 1/2 clove garlic, crushed
- 1 cup frozen peas
- Salt and pepper
- 1/4 cup mint leaves
- 4 slices sourdough bread, toasted
- 1/4 cup feta, crumbled
- 1 Tbsp dukkah
Cut each asparagus spear into two or three pieces.
Preheat oil in a skillet over medium heat. Add garlic and asparagus and cook 3-4 minutes until the spears are bright green and tender-crisp. Add peas and toss to warm through, season to taste with salt and pepper and stir in mint leaves.
Spoon asparagus mixture over the toast. Top with feta and dukkah, serve immediately.