Christmas Brunch with American-Style Strawberry Pancakes

Name: Christmas Brunch with American-Style Strawberry Pancakes with scrambled eggs & avocado, stollen and croissants | 4 servings
Total time: 1 h
Yield: 2
Cuisine: 0
Ingredients: 400 g Flour; 15 g Baking powder; 8 piece Egg; 250 g Strawberries; 200 milliliters Heavy cream; 4 piece Bake-off croissants; 2 piece Avocado; 240 g Viennoiseries; 6 piece Easy peel orange; 500 g Organic Greek yogurt; 1 piece Mango; 750 g Stollen; 75 g Powdered sugar; 1 [Plant-based] milk; 1 tablespoon [Plant-based] butter; 3 tablespoon Sugar; 1 tablespoon Sunflower oil; ¼ teaspoon Salt; to taste Salt and pepper; 200 milliliters [Plant-based] milk

with scrambled eggs & avocado, stollen and croissants | 4 servings

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De Brunchbox bevat alles voor een feestelijke kerstbrunch. Van aardbei-pannenkoekjes tot eieren met avocado, kerstbroodjes, croissants en vers sinaasappelsap. De tafel is in een handomdraai gevuld met lekkers!

Tags:

Recipe

Allergens:

Tarwe

•Ei

•Melk (inclusief lactose)

•Gluten

•Soja

•Amandelnoten

•Hazelnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total1 hour

Cooking Time1 hour

DifficultyEasy

Ingredients

/ Serving 2 people

400 g

Flour

(Contains: Tarwe May be present: Gluten)

15 g

Baking powder

(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)

8 piece

Egg

(Contains: Ei)

250 g

Strawberries

200 milliliters

Heavy cream

(Contains: Melk (inclusief lactose))

4 piece

Bake-off croissants

(Contains: Tarwe, Melk (inclusief lactose) May be present: Ei, Soja, Noten, Sesamzaad)

2 piece

Avocado

240 g

Viennoiseries

(Contains: Tarwe, Ei, Melk (inclusief lactose), Gluten, Soja)

6 piece

Easy peel orange

500 g

Organic Greek yogurt

(Contains: Melk (inclusief lactose))

1 piece

Mango

750 g

Stollen

(Contains: Melk (inclusief lactose), Gluten, Soja, Amandelnoten, Hazelnoten May be present: Sesamzaad)

75 g

Powdered sugar

(May be present: Gluten, Ei, Melk (inclusief lactose), Soja, Noten)

Not included in your delivery

[Plant-based] milk

1 tablespoon

[Plant-based] butter

3 tablespoon

Sugar

1 tablespoon

Sunflower oil

¼ teaspoon

Salt

to taste

Salt and pepper

200 milliliters

[Plant-based] milk

Nutrition Values

Energy (kJ)19228 kJ

Calories4596 kcal

Fat176.6 g

Saturated Fat81.9 g

Carbohydrate605 g

Sugar160.1 g

Dietary Fiber53.6 g

Protein127.3 g

Salt10.7 g

Potassium837.5 mg

Calcium315 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Large Bowl

•Whisk

•Aluminum Foil

•Large Frying Pan

•Mixing Bowl

•Baking Sheet with Baking Paper

•Mixer

•Tall-Sided Pan

Cooking Steps

In a large bowl, combine the flour, baking powder, 3 tbsp of sugar and the salt.
In a second bowl, whisk 4 eggs. Add 200 ml of milk and whisk everything together until lots of bubbles start to form.
Gently fold the egg mixture through the dry flour mixture and mix until a smooth batter forms.

In a large frying pan, heat the sunflower oil over medium-high heat.
Pour the pancake batter in parts into the pan using a ladle. Fry about 3 or 4 pancakes at a time, for 1 - 2 minutes on each side.
Remove from the pan and keep warm under aluminium foil.
Repeat until all the batter is used. Add sunflower oil to the pan in between if needed.

Preheat the oven to 190°C.
Transfer the croissants and Viennoiserie to a parchment-lined baking sheet and bake in the oven for 6 - 8 minutes.
Add the heavy cream and the powdered sugar to a mixing bowl.
Mix with a handheld mixer until it forms stiff peaks.

In the meantime, peel and dice the mango.
Divide the yogurt into four bowls. Top the bowls with the mango and drizzle with honey to taste.
Juice the oranges and serve the juice in four glasses.
Slice the strawberries.

Add the rest of the eggs to a bowl and beat with a splash of milk.
Season with salt and pepper.
Melt the butter in a frying pan over medium-high heat and scramble the eggs.
Halve and pit the avocado, then remove the skin and slice the flesh. Transfer to a serving plate along with the scrambled eggs.

Transfer the pancakes to plates and top with the whipped cream and strawberries.
Slice the stollen and arrange the croissants and Viennoiserie on a serving platter.
Lay the table with the scrambled eggs, avocado, yogurt bowls, orange juice and serve the strawberry pancakes.