Pink and Red Galentine’s Day Brunch
A vibrant and festive brunch celebrating friendship with fluffy pancakes, savory frittata, and delicious yogurt parfaits.
Ingredients
For the pancakes
- 1 cup all-purpose flour Milled until smooth
- 0.5 teaspoon baking powder
- 1 pinch salt
- 0.75 cup fresh raspberries For flavor and color
- 1 cup milk Can use dairy or non-dairy milk
- 1 large egg
- 1 tablespoon butter For greasing the skillet
For the frittata
- 2 small red bell peppers Diced
- 1 cup fresh spinach Chopped
- 1 cup farm-fresh eggs About 4-5 large eggs
- 0.5 cup goat cheese Can substitute with feta or cheddar
For the yogurt parfaits
- 2 cups Greek yogurt
- 1 cup luscious strawberries Sliced
- 1 cup granola For layering
Instructions
Preparation of Pancakes
- Mill the all-purpose flour until smooth.
- Mix in baking powder and a pinch of salt for balance.
- Fold in fresh raspberries.
- In another bowl, whisk together milk and egg until blended.
- Gently combine wet mixture with dry ingredients, avoiding overmixing.
- Heat a non-stick skillet over medium heat and add butter.
- Pour batter onto the skillet, cooking until edges are firm, then flip to cook the other side.
Preparation of Frittata
- Sauté diced red peppers until tender, then add fresh spinach until wilted.
- Whisk together eggs and goat cheese, then pour over the vegetables in the skillet.
- Cook until set, ensuring the center remains slightly soft.
Preparation of Yogurt Parfaits
- Layer Greek yogurt, strawberries, and granola in clear glasses.
Serving
- Serve pancakes stacked high with maple syrup or powdered sugar.
- Accompany with slices of frittata and yogurt parfaits.
Notes
Store leftovers in airtight containers for up to three days in the fridge, or freeze for up to two months. Pancake batter can be prepared the night before for better flavor.