i am a food blog

It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?

True story: I didn’t like pancakes as a kid. I think it was because I overdosed on too many bad styrofoam containers of McDonald’s hotcakes and syrup. Luckily, my pancake aversion is officially over. Now that I’m grown up (ha!) and can make my own pancakes I’ve rediscovered the joy of cake for breakfast.

I like my pancakes thick, fluffy and made with buttermilk. During the week, I’ll eat them plain, but come Sunday it’s time to breakout all the toppings! Ever since I topped waffles with yogurt, I’ve been obsessed. Yogurt is the perfect way to add a bit of creaminess without having to break out a hand mixer to make whipped cream. Here, I used Stonyfield’s Petite-Crème Vive la Vanilla. It’s super creamy, silky, and not-too sweet or tart – perfect for putting on top of pancakes.

I also made some of the crumbs you find on top of those ridiculously addictive coffee crumb cakes. I like big crumbs and I cannot lie! I can eat them like granola, they’re that buttery and good. They add an extra bit of unnecessary, but wholeheartedly recommended buttery crunch. Throw on some of your favourite fruit so you don’t feel too sloth-like and you’ve got yourself the makings of a good morning in. Fat-n-fluffy pancakes, crunchy buttery crumbs, creamy yogurt and juicy berries: I think I’m in love!

This post was sponsored by: Stonyfield Petite Crème!

Crunchy, Buttery, Almond Crumb Recipe
makes about 1 cup

• 1/4 cup sliced almonds
• 1/4 cup + 2 tablespoons flour
• 1/4 teaspoon cinnamon
• 3 tablespoons brown sugar
• 3 tablespoons cold butter, cut into small cubes

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a bowl, whisk together the almonds, flour, sugar, and cinnamon. Use your fingertips to work the cold butter into the mix until it starts to clump up into crumbs. Spread the crumbs onto the prepared baking sheet and bake for 12-14 minutes, stirring occasionally. Remove from the oven and let cool. If the crumbs have melted into a giant cookie like structure, break apart gently into large crumbs. Set aside.

Classic Buttermilk Pancakes
serves 4

• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons sugar
• 1 large egg
• 1 cup buttermilk
• oil or butter for the pan

Preheat the oven to 200°F.

In a large bowl, whisk together the flour, baking powder, baking soda, and sugar. In a small bowl, whisk the egg into the buttermilk. Add the wet ingredients to the flour mixture and gently combine with a fork. Do not over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let the batter sit for 10 minutes some moisture works its way into the lumps.

Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown. Remove from the pan and place on a wire rack inside a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking.

Raspberry Crumble Pancake Recipe
serves 4

• buttermilk pancakes
• 2 containers Stonyfield’s Petite-Creme Vive la Vanilla or yogurt of choice
• 1 pint raspberries, washed and dried
• crunchy, buttery, almond crumbs

To serve, top the pancakes with a dollop of yogurt, a generous sprinkle of crumbs and raspberries. Enjoy!

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