a fall brunch in la pt 2

Happy Monday friends! I'm so excited to share some more beautiful photos (by Jessica and Dow from www.arrow-route.com) and delectable recipes with you. And this is not all of it :) Stay tuned for more from this sweet brunch! 

Stacked pancakes were a perfect addition to this event and the fall flavors truly elevated traditional buttermilk pancakes and made it a favorite! Like I mentioned in pt 1 of the brunch, eggs are a must and when cooked in a cast iron skillet, they are irresistable. The fried egg and charred tomato recipe below is a simple dish, but oh-so-flavorful. Enjoy!

sweet potato buttermilk pancakes

serves 6

1 cup sweet potato puree

3 cups buttermilk

3 eggs

2 tbsp butter, melted

2 tbsp honey

1 tsp cinnamon

1/2 tsp nutmeg

1/4 cup brown sugar

1 cup all purpose flour*

1 cup whole wheat pastry flour*

3/4 cup oat flour*

1 tsp salt

1 tbsp baking powder

3 tsp baking soda

*Feel free to use the same combination of flours, all AP flour or all whole wheat, depending on what you have in your pantry. I personally like the combination of these flours.

directions

In one mixing bowl, combine sweet potato puree, buttermilk, eggs, melted butter, honey, cinnamon and nutmeg. In a separate mixing bowl, combine brown sugar, flours, salt, baking powder and baking soda. In three batches, gently mix dry ingredients into wet ingredients. Let sit overnight or for at least 30 minutes to 1 hour before assembling and cooking into pancakes.

When ready to cook pancakes, butter a pan on medium heat and ladle pancake batter onto the pan. Once bubbles start to form, the pancakes are ready to flip. Cook around 2 minutes on each side. Serve with a slice of butter and maple syrup on top.

charred tomatoes and fried eggs on garlic-rubbed rye toast

adapted from Martha Stewart

serves 6

2 artisan rye loaves

6 roma tomatoes

2 garlic cloves, peeled

6 eggs

olive oil

salt and pepper

optional: roasted garlic cloves -- whole bulb, stem removed, wrapped in foil with olive oil, salt and pepper and roasted in oven for 30 min at 400 degrees.

directions

Slice rye loaf at desired thickness. I cut mine around 1 cm thick. Brush slices of bread of olive oil or butter and toast bread in a mini oven or on a cast iron skillet. Once toasted, immediately rub each slice with garlic clove.

Fry eggs on a cast iron skillet, around 2-3 minutes, undisturbed.

Slice tomatoes and brush with olive oil and cook on cast iron skillet until slightly charred on both sides, around 3 minutes each side, undisturbed.

Place charred tomatoes are several slices of toast and fried eggs on the remaining slices. Season with salt and pepper and top with roasted garlic cloves (optional).

xoxo,

Lena