Brazilian Brunch

Andy Bates adds a Brazilian twist to these delicious treats.
  • For the pancakes
  • 200g sour manioc starch
  • Pinch salt
  • 125ml water
  • 200g gouda cheese, grated
  • 8 thin slices air-dried ham
  • For the guava French toast
  • 50g caster sugar
  • 1 teaspoon ground cinnamon
  • 250ml whole milk
  • 3 eggs
  • 1 vanilla pod
  • 2 tablespoons icing sugar, plus extra for dusting
  • 8 slices day-old brioche loaf
  • 160g guava paste, thinly sliced
  • 100g curd cheese
  • 50g unsalted butter

For the pancakes pour the flour and salt into a large bowl then gradually sprinkle in the water, mixing with your fingertips as you go.

Rub the water and flour together until the mixture resembles very fine breadcrumbs then sieve into a clean bowl.

Heat a small, non-stick frying pan over a medium-high heat and add 2 to 3 tablespoons of the mixture.

Use the back of a spoon to spread the mixture into an even layer then cook for 20 to 30 seconds until the pancake easily lifts from the side of the pan.

Turn the pancake, sprinkle over a little cheese and top with a slice of ham. Cook for 30 seconds then slide onto a board and either fold in half or roll up. Repeat with the remaining flour and filling.

For the French toast combine the caster sugar and cinnamon in a small bowl and set aside. Whisk together the milk and eggs. Split the vanilla pod, scrape out the seeds and whisk into the mixture with the icing sugar.

Spread the curd cheese over the brioche slices, top half with the guava paste and sandwich together.

Dip the brioche sandwiches into the egg mixture, making sure the liquid soaks into the bread. Heat a knob of butter in a large, non-stick frying pan and fry the bread slices for 2 minutes on each side until golden brown.

Transfer to a plate and dust with cinnamon sugar. Serve the pancakes and French toast with a fresh orange juice and black coffee.

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