Weekend Brunch Ideas From the Pros

3 New York chefs share their spins on brunch staples that are perfect for summer entertaining

Weekend brunching just got easier.

As the temperature continues to rise, many will have a common goal during the weekends: to relax. Whether you're heading to a far destination, to the shore, or even just to your own backyard, the aim is to kick back and enjoy the days out of the office. 

There’s no better way to relax on a Saturday or Sunday morning than to have brunch with your pals or your family. Since we expect it to be gorgeous outside during these next few months, why waste time and precious time in the sun heading to a restaurant when you can make a killer brunch at home?
And where better to get great recipes than from the pros? Three New York City chefs created their own spin on a classic brunch staple: pancakes, eggs, and French toast. Though the traditional dishes are great, it’s refreshing to try something a little different every now and then. 

Soak up the summer weather by relaxing and eating brunch outside — on the patio, on the deck, by the pool. Enjoy!

From chef Paul Corsentino at The National
Buttermilk Pancakes with Blueberry Compote

For the pancakes
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
Place the batter on a 350 degree griddle of oiled pan and cook until golden brown on both sides.

For the compote
5 pints blueberries
1 tablspoon sugar
Combine all ingredients, (except one pint of blueberries) and cook on low heat until the compote is thick. Remove from the heat and add the remaining blueberries.

For the syrup
3 cups maple syrup
2 cups frangelico reduced by ¾
Combine the two ingredients

Candied Hazelnuts
• 1 cup hazelnuts
• ½ cup sugar
• ¼ cup sugar in the raw

Combine ingredients and cook on medium heat until all sugar has melted ad adheres to the hazelnuts. Remove from the heat and pour the nuts on a non-stick, heat resistant surface. Sprinkle Sugar in the raw over the nuts