Recipe: Brazilian-inspired brunch
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
An American brunch classic with a Brazilian twist, these pancakes are light and fluffy. The bacon is taken to the next level with a maple and churrasco glaze. It’s the perfect combination of sweet and salty and a great weekend treat.
Tip: use metal cookie cutter moulds to get perfectly shaped and stackable pancakes.
This post has been created in partnership with Hellmann’s.
Brazilian-inspired brunch
Sift the flour, baking powder, salt and caster sugar into a large bowl.
In a separate bowl, whisk together the milk and egg and melted butter.
Pour the milk mixture into the flour mixture and, using a fork beat until you have a smooth batter.
Preheat the grill to high and line a large baking tray with parchment paper. Combine the maple syrup with the churrasco sauce and brush the top of the bacon with the glaze. Grill for 4 minutes on each side or until cooked through and crispy.
Meanwhile heat a non-stick frying pan over a medium heat and add a bit of butter. Once its melted add a heaped spoonful of batter (or two if your frying pan is big enough). Wait until small bubbles start to appear on the top of the pancake then flip it over and cook until both sides are golden.
Sift the flour, baking powder, salt and caster sugar into a large bowl.
In a separate bowl, whisk together the milk and egg and melted butter.
Pour the milk mixture into the flour mixture and, using a fork beat until you have a smooth batter.
Preheat the grill to high and line a large baking tray with parchment paper. Combine the maple syrup with the churrasco sauce and brush the top of the bacon with the glaze. Grill for 4 minutes on each side or until cooked through and crispy.
Meanwhile heat a non-stick frying pan over a medium heat and add a bit of butter. Once its melted add a heaped spoonful of batter (or two if your frying pan is big enough). Wait until small bubbles start to appear on the top of the pancake then flip it over and cook until both sides are golden.
An American brunch classic with a Brazilian twist, these pancakes are light and fluffy. The bacon is taken to the next level with a maple and churrasco glaze. It’s the perfect combination of sweet and salty and a great weekend treat.
Tip: use metal cookie cutter moulds to get perfectly shaped and stackable pancakes.
This post has been created in partnership with Hellmann’s.
Brazilian-inspired brunch
Sift the flour, baking powder, salt and caster sugar into a large bowl.
In a separate bowl, whisk together the milk and egg and melted butter.
Pour the milk mixture into the flour mixture and, using a fork beat until you have a smooth batter.
Preheat the grill to high and line a large baking tray with parchment paper. Combine the maple syrup with the churrasco sauce and brush the top of the bacon with the glaze. Grill for 4 minutes on each side or until cooked through and crispy.
Meanwhile heat a non-stick frying pan over a medium heat and add a bit of butter. Once its melted add a heaped spoonful of batter (or two if your frying pan is big enough). Wait until small bubbles start to appear on the top of the pancake then flip it over and cook until both sides are golden.
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