You made pancakes, because they're quick and easy. You've made them so many times, you can almost do it with your eyes closed (ie. before having your morning cuppa!)
Impress your guests with a rustic-style brunch that's magazine worthy! The most time consuming part is the irish soda bread, at about an hour, but it's so easy (you can make it while drinking that coffee!) The rest comes together in a flash and can be easily adapted to any number of guests- smoked salmon already sliced, and scrambled eggs with dill. Chef tip for best scrambled eggs: don't over stir!
Local Chef Kathryn Joel sources as much as she can locally, if you'd like to make this brunch local as well, she used Gold Forest Grains flour in the bread, eggs from Four Whistle Farm and picked up Sgambaro's smoked salmon from the Italian Centre South. (Recipes below)
Irish Soda Bread
450g Gold Forest Grains soft white wheat flour
1 tsp sea salt
1 tsp baking soda
- Preheat your oven to 425°F.
- Place all of the dry ingredients in a large bowl and combine well.
- Make a well in the center, and pour in the buttermilk.
- Use one hand to mix the buttermilk into the dry ingredients, just until you form a soft dough.
- Turn the dough out onto a well floured work surface and form into a round loaf about 1½ inches thick, turning it a couple of times to coat it well in flour.
- Place the loaf on a baking tin lined with parchment paper, then use a sharp knife to cut a deep cross in the loaf.
- Bake in the preheated oven for 15-20 minutes, then turn down the temperature to 400°F and bake for another 25-30 minutes, until the loaf is cooked: it will sound hollow when tapped on the bottom.
- Leave to cool on a wire rack.
Sea Salt and freshly ground Black Pepper
Dill, for garnish
- Lightly beat the eggs with 1 tablespoon of milk per egg, and season to taste with sea salt and freshly ground black pepper.
- Heat a non-stick pan over a medium-low heat, then pour in the eggs and cook gently, stirring occasionally, until the eggs are scrambled, but still moist.
- To serve, arrange the eggs on a platter, garnished with chopped dill.
Photos and styling by Get Cooking Edmonton