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weekend brunch

Weekends are a time for relaxed gatherings and what could be more relaxing than a long, leisurely brunch? It’s a chance to halt the pace of everyday life and replace our usual on-the-run starts with great food shared with good company.

A fruit platter is an ideal brunch starter, Coconut & Banana Flapjacks (or Pancakes) are a deliciously tropical twist on plain pancakes and sure to be a hit with hungry children, and my Double-Baked Souffles are a novel twist on the usual egg breakfast theme.

Banana Pancakes

Banana Pancakes

Double-Baked Soufflés with Blue Cheese and Spinach

Double-Baked Soufflés with Blue Cheese and Spinach

prep plan

WELL AHEAD

Make the Vanilla Syrup for the fruit salad. It is really useful to have on hand - you can keep it in the fridge for months.

DAY BEFORE

The double-baked souffles can have their first baking up to 24 hours ahead of time and be kept in the fridge until you are ready to serve them.

ON THE DAY

The batter for the flapjacks (pancakes) is best made up to three hours ahead of time.

FINAL PREPARATIONS

Assemble the fruit salad. Cook the flapjacks (pancakes) and serve with grilled bacon and sliced banana. Preheat the oven and reheat the souffles. Serve immediately.

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© Annabel Langbein Media 2013 - 2021. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

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