So my first MAJOR Sunday breakfast brunch was a success and one of the two favourite recipes that I took away from the event were super classy and also super simple. The easiest one featured bananas with a twist which made them taste even better than they usually do. But I guess you add butter to anything good and it automatically gets better. I also took my love for fresh orange juice to the next level and transformed it into a syrup that would definitely take the place of blueberry jam on my breakfast table.
The following recipes are so simple that even my brother would be able to make them, had he the willpower. So the next time you think you want to spruce up your weekend breakfast do try out.
For the Carrot Pancake
§ 2 Grated carrots
§ 2 cup Milk
§ 2-3 tsp Sugar
§ ½ cup Flour
§ 1 tsp Baking soda
§ 1 Egg
1. Cook the grated carrots in 1 cup milk and sugar in a pan for 15 minutes.
2. Mix flour and baking soda together.
3. To this add the egg and milk and mix together to form a batter.
4. Add the carrot mixture to the batter and mix well.
5. Dab butter on a hot pan and pour a spoonful of the pancake batter on it.
6. Cook on a hot flame but keep turning the pancake so it does not burn.
(Vegetarians can try this recipe without the egg)
For the Orange syrup
§ Juice of 2 oranges
§ 1 tsp Honey
§ 2 tsp sugar
§ 2 tsp Whiskey/Dark Rum
1. Pour freshly squeezed orange juice in a pan and put it on the stove on low flame.
2. Pour in 2 tsp sugar in the juice and let the mixture reduce for 10-15 minutes.
3. Keep moving the ladle so that the mixture does not stick to the pan.
4. When it had reduced quite a bit, add 2 tsp of rum/whiskey to deglaze the pan.
5. Mix well and add the honey.
6. Cook for 5 min and remove.
For Caramelized Bananas
§ Fresh cut Bananas
§ 2 tsp Butter
§ 2 tsp Cinnamon powder
1. In a non stick pan, heat the butter.
2. Add the bananas to the pan and sprinkle them with cinnamon all over.
3. Cook for 30-45 seconds on high flame till the bananas are coated with cinnamon all over and remove.