PDF Brunch Planner Delicious Brunch Recipes Everyone Should Know! 2nd Edition Booksumo Press Download
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Brunch Planner
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
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LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s
Text Is Permitted For Use In Reviews Written For The Public.
Table of Contents
Alternative Pancakes 9
Pancakes for Autumn 12
Dutch Pancakes 13
Light Pancakes 14
Sourdough Pancakes 15
Potato Pancakes 16
Authentic Austrian Pancakes 17
Traditional Swedish Pancakes 18
March Brunch Pancakes 19
3-Ingredient Fruit Banana Pancakes 22
Turkish Pancakes 23
Healthy Breakfast Pancakes 24
Apple Cinnamon Pancakes 25
Peanut Butter Chocolate Pancakes 26
Chicken Pancakes 27
True Tuscan Pancakes 28
Buckwheat Buttermilk Pancakes 29
Almond Amaranth Pancakes 32
Pancakes in Scotland 33
Buttermilk Oat Pancakes 34
Wednesday’s Breakfast Pancakes 35
Joey’s Lunch Box Granola Bars 36
Canadian Backroad Apple Crisp 37
Rosa’s Secret Cookie Recipe 38
3-Ingredient Skinny Girl Lunch Parfait 42
Jamaican Inspired Granola 43
Country Sun Rise Granola 44
Rita’s Favorite 45
Southern California Inspired Walnut and Vanilla Muffins 46
Canadian French Toast 47
November Sweet Potato Appetizer 48
Parfaits for July 49
Country Windmill Peach and Honey Crisps 52
Homemade and Conventional Granola Bars 53
Authentic Dublin Fudge 54
Country Fudge Pie 55
Semisweet Valentine’s Cookies 56
Country Fudge 57
Zesty Fudge 58
Fudge Kisses 59
Parisian Nutty Fudge 62
Oven Fudge 63
Berry Fudge 64
Buttery Peanut Fudge 65
August’s Cheesecake 66
Fiesta Berry Brownies 67
Nutty Fudge for November 69
Food Cake Cookies 72
Fudge Oat Rectangles 73
Candy Gravy 74
Caribbean Creamy Fudge 75
3-Ingredient Peanut Butter Candy 76
Lover’s Fudge Sauce 77
Squash Fritters 78
Two Corn Fritters 79
Maggie’s Easy Southern Fritters 82
Boardwalk Cinnamon Sticks 83
Latin Fritters 84
Lamb Fritters 85
Corn Muffin Fritters 86
Summer Fritters 87
Acorn Fritters 88
Chicky Fritters 89
Canadian Style Fritters 92
Yellow Fritters 93
Mexican Style Fritters 94
Orange Fritters 95
Indian Style Fritters II 96
Caprese Fritters 97
Cauliflower Fritters 98
Yam Fritters 99
Mediterranean Fritters 102
Chickpea Okra Fritters 103
Ginger Snap Dessert Sandwiches 104
Tostones and Beef Sandwiches 105
Florida Flounder Sandwiches 107
Award Winning Tuna Salad Sandwiches 109
Fresno Topped Cheddar Sandwiches 112
Colorado Springs Chicken Sandwiches 113
Curry Jalapeño Sandwich Spread 114
Connecticut Breakfast Sandwiches 115
Patty’s Simple Autumn Sandwiches 116
New Zealand Sandwich Cookies 117
Amish Sandwich Cookies 119
Chicken on Croissants 122
Tuna Sandwiches in Greece 123
Pulled Chicken Sandwiches 124
Chicago Cube Steak Sandwiches 125
European Grilled Cheese 126
Nebraska Apple Sandwiches 127
Turkey Gyros 128
Open Faced Dijon Caprese Sandwiches 129
Alternative Carolina Classic 132
Golden State Mushroom Sandwiches 133
Rump Steak Sandwiches 134
Chopped Beef Sandwiches 135
Jacksonville Chicken Salad Sandwiches 136
Texas Sirloin Rolls 137
Alternative Prep Time: 12 mins
Ingredients
3/4 C. milk 1 egg
2 tbsp white vinegar 2 tbsp butter, melted
1 C. all-purpose flour cooking spray
2 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Directions
1. In a medium bowl, mix together the milk and vinegar and keep aside for about 5 minutes.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
3. Add the egg and butter into the milk mixture and beat to combine.
4. Add the flour mixture into the milk mixture and beat till no lumps are here.
5. Grease a large skillet with cooking spray and heat on medium heat.
6. Add about 1/4 C of the mixture into the skillet and cook till the bubbles form on the
surface.
7. With a spatula, flip and cook till browned from this side.
8. Repeat with the remaining mixture.
Alternative Pancakes 9
PANCAKES
for Autumn
Prep Time: 20 mins
Total Time: 40 mins
Ingredients
1 1/2 C. milk 3 tbsp brown sugar
1 C. pumpkin puree 2 tsp baking powder
1 egg 1 tsp baking soda
2 tbsp vegetable oil 1 tsp ground allspice
2 tbsp vinegar 1 tsp ground cinnamon
2 C. all-purpose flour 1/2 tsp ground ginger
1/2 tsp salt
Directions
1. In a bowl, add the milk, pumpkin, egg, oil and vinegar and beat till well combined.
2. In another large bowl, mix together the flour, brown sugar, baking powder, baking soda,
allspice, cinnamon, ginger and salt.
3. Add the flour mixture into pumpkin mixture and mix till just combine.
4. Heat a lightly greased griddle on medium-high heat.
5. Add about 1/4 C of the mixture into the griddle and cook till browned from both sides.
6. Repeat with the remaining mixture.
7. Serve hot.
Ingredients
3 tbsp butter 1/4 tsp salt
1/2 C. all-purpose flour 1/4 lemon, juiced (optional)
1/2 C. milk 1 tbsp confectioners' sugar
2 eggs, beaten
1 tsp white sugar
Directions
1. Set your oven to 425 degrees F before doing anything else.
2. In a 9-inch pie plate, add the butter and place the plate in the preheating oven for about
5-10 minutes.
3. In a bowl, add the flour, milk, eggs, white sugar and salt and beat till well combined.
4. Transfer the mixture into the pie plate over hot butter evenly.
5. Cook in the oven for about 20-24 minutes or till a toothpick inserted in the center comes
out clean.
6. Drizzle the pancake with lemon juice and serve with a sprinkling of the confectioners'
sugar.
Dutch Pancakes 13
LIGHT
Pancakes
Prep Time: 5 mins
Total Time: 15 mins
Ingredients
1 1/4 C. all-purpose flour 1 1/4 C. water
2 tbsp white sugar 1 tbsp oil
2 tsp baking powder
1/2 tsp salt
Directions
1. In a large bowl, mix together the flour, sugar, baking powder and salt.
2. In a small bowl, add the water and oil and beat to combine.
3. Make a well in the center of the flour mixture.
4. Add the oil mixture into the well and mix till just combined.
5. Heat a lightly greased griddle on medium-high heat.
6. With a large spoonfuls, place the mixture into the griddle and cook till the bubbles form on
the surface.
7. Flip and cook till browned from the other side.
8. Repeat with the remaining mixture.
14 Light Pancakes
Sourdough Prep Time: 10 mins
Ingredients
1 C. all-purpose flour 2 eggs
3/4 tsp baking soda 1/2 C. milk
1/2 tsp salt
2 tbsp white sugar
1 tsp baking powder
1 C. Herman Sourdough Starter
1/3 C. vegetable oil
Directions
1. In a large bowl, mix together the flour, baking soda, salt, sugar and baking powder.
2. Add the sourdough starter, oil, eggs and milk and beat till well combined.
3. Heat a lightly greased griddle on medium-high heat.
4. Add about 1/4 C of the mixture into the griddle and cook till browned from both sides.
5. Repeat with the remaining mixture.
6. Serve hot.
Sourdough Pancakes 15
POTATO
Pancakes
Prep Time: 15 mins
Total Time: 45 mins
Ingredients
5 lb. potatoes, peeled 1 tsp ground black pepper
1 onion 1 tbsp vegetable oil
3 eggs, beaten
2 1/2 C. dry pancake mix
2 tsp salt
Directions
1. In a food processor, add the potatoes and onion and pulse till grated.
2. In a large bowl, mix together the potatoes, onions, eggs, pancake mix, salt and pepper.
3. In a large skillet, heat the oil on medium heat.
4. Add the desired amount of potato mixture and cook for about 3-4 minutes per side.
5. Repeat with the remaining mixture.
16 Potato Pancakes
Authentic Prep Time: 15 mins
Ingredients
1 C. all-purpose flour 1 C. heavy cream
1/4 tsp salt 2 tbsp margarine
2 tbsp sugar
1 C. milk
3 eggs
Directions
1. Set your oven to 325 degrees F before doing anything else.
2. In a bowl, mix together the flour, salt and sugar.
3. Add the milk, eggs and cream and mix till a smooth mixture forms.
4. In a cast iron skillet, melt the margarine.
5. Transfer the mixture into the skillet over the melted margarine evenly.
6. Cook in the oven for about 35 minutes or till a toothpick inserted in the center comes out
clean.
7. Remove from the oven, and keep aside to cool till the pancake sets.
8. Serve with a drizzling of the maple syrup.
Ingredients
4 extra large eggs, separated 4 egg whites
1 C. all-purpose flour 3 tbsp vegetable oil
1/2 tsp salt
2 tbsp white sugar
1 C. milk
3 tbsp sour cream
Directions
1. In a bowl, add the egg yolks and beat till thick.
2. In another bowl, sift together the flour, salt and sugar.
3. Add the flour mixture and milk into the egg yolks alternately and mix till just combined.
4. Stir in the sour cream.
5. In a third bowl, add the egg whites and beat till stiff but not dry.
6. Fold the egg whites into the mixture.
7. In a skillet, heat a small amount of the oil on high heat.
8. Add about 1 tbsp of the mixture into the skillet and tilt the pan to spread the mixture
evenly.
9. Cook till the pancake browns from one side.
10. Flip the pancake and cook till browned from the other side.
11. Repeat with the remaining mixture.
Ingredients
2 C. baking mix (such as Bisquick (R)) 1 1/2 tbsp white sugar
2 C. shredded Cheddar cheese, divided 12 slices cooked turkey bacon, crumbled
1 C. milk
5 tbsp maple syrup
2 eggs
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch
baking dish.
2. In a bowl, add the baking mix, 1 C. of the Cheddar cheese, milk, maple syrup, eggs and
sugar and mix till well combined.
3. Transfer the mixture into the prepared baking dish.
4. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes
out clean.
5. Remove from the oven and top the casserole with the bacon and remaining 1 C. of the
Cheddar cheese evenly.
6. Cook in the oven for about 5 minutes.
Ingredients
1 banana, mashed
1 egg
1 tsp arrowroot powder
Directions
1. In a blender, add the banana, egg and arrowroot powder and pulse till well combined.
2. Heat a griddle on medium heat.
3. Place half of the mixture into the griddle and cook for about 2-3 minutes per side.
4. Repeat with the remaining mixture.
Ingredients
2/3 C. water 1/3 tsp salt
2/3 C. milk 3/4 C. all-purpose flour
2 eggs
1 tbsp vegetable oil
Directions
1. In a bowl, add the water, milk, eggs, vegetable oil and salt and beat till well combined.
2. Slowly, add the flour into egg mixture and beat till well combined.
3. Keep the mixture aside for about 1 hour.
4. Stir the mixture again.
5. Heat a lightly greased griddle on medium-high heat.
6. Add the mixture by large spoonfuls into the griddle and cook for about 2-4 minutes per
side.
7. Repeat with the remaining mixture.
Turkish Pancakes 23
HEALTHY BREAKFAST
Pancakes
Prep Time: 10 mins
Total Time: 20 mins
Ingredients
2 C. white whole wheat flour 1 tsp orange extract
2 tbsp baking powder
2 tbsp ground flax meal
17 fluid oz. orange juice
Directions
1. In a bowl, mix together the flour, baking powder and flax meal.
2. Add the orange juice and orange extract into flour mixture and mix till well-combined.
3. Heat a lightly greased griddle on medium-high heat.
4. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes.
5. Flip and cook for about 2-3 minutes.
6. Repeat with the remaining mixture.
Ingredients
3 tbsp butter 1 tsp baking powder
1 large apple, cored and sliced 1 tsp vanilla extract
1/2 C. white sugar, divided 1 pinch salt
2 tsp ground cinnamon
4 eggs
1/3 C. milk
1/3 C. all-purpose flour
Directions
1. Set your oven to 400 degrees F before doing anything else.
2. In an oven proof skillet, melt the butter on medium heat.
3. Add the apple slices, 1/4 C. of the sugar and cinnamon and cook, stirring for about 5
minutes.
4. Meanwhile in a large bowl, add the eggs, milk, flour, remaining 1/4 C. of the sugar, baking
powder, vanilla extract and salt and beat till smooth.
5. Place the mixture over the apple slices evenly.
6. Cook in the oven for about 10 minutes.
7. Remove from the oven and run a spatula around the edges of the pancake to loosen.
8. Invert the skillet over a large plate and serve.
Ingredients
1 1/4 C. all-purpose flour 1 tsp vanilla extract
1 tbsp baking powder 1/4 C. peanut butter
1/2 tsp salt 1/4 C. chocolate chips
2 tbsp brown sugar 1 ripe banana, diced
1 1/2 C. milk
1 egg, beaten
3 tbsp butter, melted
Directions
1. In a bowl, mix together the flour, baking powder, salt and brown sugar.
2. In another bowl, add the egg and milk and beat till well combined.
3. Add the peanut butter and stir till smooth.
4. Add the milk mixture into the flour mixture and mix till just moistened.
5. Add the melted butter and vanilla extract and beat to combine.
6. Gently fold in the chocolate chips and diced banana.
7. Heat a large nonstick skillet on medium heat.
8. Add about 1/4 C. of the mixture into the skillet and cook for about 2 minutes.
9. Flip and cook for about 2-3 minutes.
10. Repeat with the remaining mixture.
Ingredients
1 lb. skinless, boneless chicken breast meat salt and pepper to taste
- finely chopped 2 tbsp vegetable oil
1/2 medium onion, finely chopped
3 tbsp mayonnaise
1 egg, lightly beaten
1/3 C. all-purpose flour
Directions
1. In a large bowl, add the chicken, onion, mayonnaise, egg, flour, salt and pepper and mix
till well combined.
2. In a skillet, heat the oil on medium heat.
3. Add about 1/4 C. of the chicken mixture into the skillet and cook till browned from both
sides.
4. Repeat with the remaining mixture.
5. Serve hot.
Chicken Pancakes 27
TRUE TUSCAN
Pancakes
Prep Time: 5 mins
Total Time: 20 mins
Ingredients
3/4 C. baking mix (such as Bisquick 5 tsp prepared pesto
(R))
1/3 C. water
1 (8 oz.) package Cheddar cheese,
shredded
Directions
1. Heat a greased griddle.
2. In a bowl, add the baking mix, water, Cheddar cheese and pesto and mix till well
combined.
3. Add about 1/4 C. of the mixture into the griddle and cook for about 2-3 minutes per side.
4. Repeat with the remaining mixture.