Surprise guests in the morning with a stack of these ultra-fluffy pancakes smothered in maple syrup. Add fresh berries or sliced fruit to the pancake batter just as it bubbles and before flipping, or serve alongside our Winter Fruit Salad.
Winter fruit salad:
Wake guests up with a yummy spread featuring this sweet treat served alongside Buttermilk Pancakes.
FRUIT SALAD 2 pink grapefruit
1 small honeydew melon
1 pomegranate or 180-g container
raspberries or blueberries
1 tbsp maple syrup
Slice a small piece from top and bottom of grapefruits and oranges. Cut off peel and white pith. Slice segments from grapefruits and oranges, leaving membrane behind. Place segments in a bowl. Peel and seed melon. Cut into small bite-sized pieces. Cut and crack pomegranate open. Remove seeds as best you can. To easily remove the seeds, place pieces in bowl and fill with water. The white pith will float to the top; remove and discard it. Remove seeds and pat dry. Add to bowl with fruit. Drizzle with maple syrup and toss to mix. Fruit salad will keep well covered and refrigerated for up to 2 days.