Curtis Stone: Ultimate brunch

The latest issue of The Saturday Evening Post features Chef Curtis Stone and his tips for the Ultimate Brunch.

Curtis’ Bruch Tips
 1. For the freshest, fluffiest pancakes and waffles, prepare batters just before cooking. If the batter sits too long, it will start to ferment, giving these breakfast goodies a sour flavor.
 2. Outdo O.J. by juicing other fruits that are in season. Summer peaches and raspberries make delicious nectars that you can drink alone or turn into bellinis and mimosas.
 3. Most of us show up hungry for brunch, so put out a fruit platter, some yogurt and granola, or a spread of smoked salmon and bagels for your guests to nibble on when they arrive.
•  Curtis Stone’s Whole-Wheat Buttermilk Pancakes with Strawberry-Maple Syrup: 
• Curtis Stone’s Scrambled Eggs with Smoked Salmon and Chives:
 • Curtis Stone’s Bagel, Egg, and Mushroom Brunch:
 • PLUS, a web-only special: Curtis Stone’s Homemade Crab Cakes: