American-style Brunch Recipe

Mix dry ingredients

In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and fine salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter and vanilla until smooth.

Combine batter

Pour the wet mixture into the dry ingredients and fold gently until just combined. A few small lumps are fine; do not overmix. Let the batter rest 5 minutes while you heat the pan.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush or rub with a little butter. For each pancake, pour about 1/3 cup of batter onto the hot surface (3 pancakes total). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until golden brown on the other side, another 1–2 minutes. Keep pancakes warm on a plate loosely tented with foil or in a warm oven (90–100°C / 200°F).

Serve with syrup

Stack the three pancakes and drizzle with warm maple syrup just before serving.

Preheat a large skillet over medium heat. Lay the four rashers of smoked streaky bacon in a single layer. Cook, turning occasionally, until crisped to your preference and browned, about 4–6 minutes per side depending on thickness. Transfer to a paper-towel-lined plate. Season lightly with black pepper while hot. Keep warm with the pancakes if needed.

Prepare potatoes

If raw, parboil the halved/cubed potatoes in salted boiling water for 6–8 minutes until just tender but not falling apart. Drain and let steam dry for a minute.

Roast/pan-fry potatoes

Preheat a large skillet over medium-high heat and add 1½ tablespoons olive oil. Add the potatoes in a single layer, sprinkle with smoked paprika, garlic powder and ½ teaspoon salt. Cook, stirring occasionally and pressing slightly with a spatula for browning, until golden and crisp on the outside and cooked through, about 10–12 minutes. Reduce heat if browning too quickly. Transfer to a warm plate.

Make pico de gallo

In a small bowl combine the diced tomato, finely diced red onion, chopped cilantro, minced jalapeño (if using), lime juice and ¼ teaspoon salt. Stir and taste; adjust salt or lime as needed. Let rest 5 minutes for flavors to marry.

Assemble tater bites

Spoon a generous tablespoon or two of pico de gallo over the warm tater bites just before serving so the juices mingle but the potatoes remain crisp.

When the pancakes are finished and tater bites are nearly ready, heat a small nonstick skillet over medium-low and add 1 tablespoon butter or oil. Crack two eggs into the pan. For sunny-side-up: cook gently until whites are set but yolks still runny, about 3–4 minutes; cover the pan for 30–45 seconds if the tops need a little finish. For over-easy: once whites set, carefully flip and cook 20–30 seconds more. Season with salt and pepper. Remove to plates.

Divide components on a plate: stack three pancakes, place four rashers of bacon alongside, arrange a portion of tater bites topped with pico de gallo, and add two fried eggs. Drizzle additional maple syrup over the pancakes (and a little on the eggs if preferred). Garnish with chopped parsley or extra cilantro. Serve immediately.