Pre-Wedding Dress Shopping Brunch

This past weekend my MOM and MOH joined in for some wedding day dress shopping fun.  I wanted to thank them for coming by preparing a super yummy brunch to start our day off right.  Our menu included a yummy fruit salad, lemon poppy seed pancakes with a sugared blueberry topping, bacon (because what’s brunch without bacon, we may love bacon a little too much in our house), and of course mimosas.

Everything was so delicious I thought I would share some of the recipes:

Sunrise Golden Fruit Salad, adapted from recipe found here

1 mango, cubed
1 banana sliced into thick rounds
1 lemon, juiced
1 fresh pineapple, cubed
1 tsp lemon zest
1 tsp. honey 
3 bartlett pears, cubed

Directions- Toss all ingredients in large bowl. Serve immediately or slightly chilled. Note: This salad does not do well overnight since the pineapple enzyme bromelain will eat away at the other fruits.

Sugared Blueberry Topping, recipe found here

2 cup fresh blueberries
1 tablespoon sugar
1 tablespoon honey
2 teaspoons fresh lemon juice

Directions- mix together blueberries, sugar, honey and fresh lemon juice. Let marinate in the fridge while you prepare pancakes.

Lemon Poppy Seed Pancakes, recipe found here

2 tablespoons granulated sugar
2 tablespoons fresh lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted
2 tablespoons poppy seeds
butter, shortening, or vegetable oil for frying

Directions- In a small bowl combine granulated sugar and lemon zest. Rub together with your fingers until sugar is fragrant. Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the lemon sugar. Set aside.

In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter. Pour the wet ingredients all at once into the dry ingredients. Add the poppy seeds and stir to combine. If a few lumps remain, that’s no problem. Let the batter rest for 10 minutes while the griddle heats.

Place a griddle, or a nonstick saute pan over medium heat. Add a bit of butter, shortening, or vegetable oil to the pan. A teaspoon of fat will do for a n0nstick saute pan, a bit more fat may be necessary for a griddle. Dollop batter onto hot pan. For small pancakes, I use about 2 tablespoons for each pancake. For larger pancakes, I use about 1/4 cup of batter. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side.

Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve. Serve with butter and the sugared blueberry topping.

Enjoy :)

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