Springtime brunch favourites

Brunch fuq il-bejt, anyone?
Kickstart your Sunday with an al fresco brunch.

Time to enjoy the great outdoors before the sizzling weather hits and we run for shelter back into our AC’d living rooms. The Maltese springtime provides the ideal weather for dining on our terrace or rooftop, and – as long as you’re not unfortunate enough to have construction happening right next door – what better way to kick off your Sunday than with brunch al fresco.

For once, ditch the food delivery and immerse yourself into the satisfaction of making your own. Impress your partner – or the hook-up you brought back from Liquid last night, hey we’re not judging – with these Mini Banana Rice Pancakes for two. Ready in just one minute and minimal prep time needed.

Pairing the crunchiness of red quinoa with the chewy texture of brown rice, these cups earned a spot on the Men’s Health Best Foods for Men Awards in 2022. And if you really want to cheat, they’re packed in single-serve portions and you can eat them straight out of the cup. Cherry on the cup? They’re a good source of fibre with 55 grams of whole grains in each serving.

If you need something heartier, and let’s face it it if you crawled back home at 6am you certainly do, this Hearty Bacon and Egg Breakfast might be a better choice. Ready in 35 minutes, it can satisfy brunch cravings for the klikka who is still lounging on your sofa from the ‘afters’.

Mini Banana Rice Pancakes

You will need: 1 cup Minute Brown Rice & Quinoa; 1 1/4    cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup milk; 2 teaspoons freshly squeezed lemon juice; 2 bananas, divided; 1 egg, beaten; 1/4 cup pure maple syrup, divided; 4         teaspoons butter, melted; 2 tablespoons vegetable oil, divided; 1/8 teaspoon ground cinnamon.

Heat rice and quinoa according to package directions. In large bowl, whisk flour, baking powder, baking soda and salt. In medium bowl, whisk milk and lemon juice. Let stand 5 minutes. Mash 1/2 banana. Transfer to milk mixture. Add egg and 1 teaspoon maple syrup; stir to combine. Stir in melted butter. Pour milk mixture over flour mixture. Whisk just until combined; do not overmix. Fold in rice and quinoa. Let batter rest 10-15 minutes.

Preheat large nonstick skillet over medium heat; brush with 1 teaspoon oil. Once skillet is hot, reduce heat to medium-low. In batches, adding oil as necessary, scoop 1 tablespoon batter per pancake into skillet and cook 3-4 minutes, or until bubbles start to form. Flip and cook 1-2 minutes until golden on bottom.

Slice remaining half and full bananas. Serve pancakes with remaining maple syrup, banana slices and cinnamon.

Hearty Bacon and Egg Breakfast

You will need: A nonstick cooking spray; 1 1/2 bags Minute Rice & Quinoa; 9 eggs, lightly beaten; 5 bacon slices, cooked and crumbled; 3/4 cup shredded cheddar cheese; 1/2 teaspoon salt; black pepper, to taste.

Preheat oven to 325 F. Coat 12-cup muffin pan with nonstick cooking spray. Prepare rice and quinoa according to package directions. In medium bowl, combine rice and quinoa, eggs, bacon, cheese, salt and pepper, to taste. Divide batter between prepared cups and bake 18-20 minutes, or until eggs are just set.

Need more brunch inspiration ? Check out MinuteRice.com. For more Sunday Circle magazine recipes check out this easy-peasy pierogi skewer recipe.

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