A Brunch To Linger Over

Many will agree that brunch is one of life's great pleasures. And on The Saturday Early Show, chef Dave Lieberman brought along recipes and ideas that will start your day right.

On the menu this week, Watercress Salad, Chive Pancakes and Cinnamon Raisin French Toast — enough to serve four on a $40 budget.


Watercress Salad with Citrus Dressing

4 handfuls watercress

Juice of 3 oranges
1/3 cup vegetable oil
1-2 large shallots, finely chopped
splash of red wine vinegar
sugar to taste

Combine the dressing ingredients together in a bowl. Drizzle over the watercress. Toss and serve on large plate. Let everyone help themselves.

Chive Pancakes with Smoked Salmon and Lemon Cream

Pancake Batter:
1 cup milk
1 large egg
2 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon vanilla extract
2 pinches salt
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder

8 tablespoons sliced chives
1 cup sour cream
1/2 cup heavy cream
1 lemon
freshly ground black pepper
16 ounces smoked salmon
lemon zest

Pancakes: Beat milk, egg, melted butter, sugar, vanilla, and salt together in a large bowl until blended. Add the flour and baking powder; stir them in gently until fully incorporated and batter is smooth. Let batter rest for 10 minutes.

Cream: Whip the sour cream and heavy cream together vigorously in a medium bowl with a whisk until light and fluffy. Squeeze the juice of 1 lemon into the cream, then grate some of the rind of the juiced half into the cream. Mix in four tablespoons of chives, a pinch of salt, and a few grinds of black pepper.

To make pancakes: Heat the skillet for about three minutes over medium heat. Add a couple tablespoons of butter to the pan and melt until the butter covers the bottom. Use a ¼-cup measure to scoop the batter. Let the pancakes cook until small bubbles pop through the surface and the bottoms are light brown. Flip each pancake with a spatula and cook the other side for another few minutes.

When the pancakes are done, place one on each plate. Top each pancake with a couple of slices of smoked salmon, mounded up. Add a dollop of the cream mixture on top of the salmon, a bit off-center. Garnish with grated lemon zest and sliced chives.