Sunday, May 2, 2010
The work and school going contingent in this house have a very early start, and breakfast has to be fast and nutritious (and sometimes portable, for car consumption) over the years pancakes have become the breakfast of choice.
One of the great advantages of pancakes is that the batter can be made in advance - I find that it keeps well for up to three days, this means that I only make the batter twice a week, I love short cuts in the mornings!!
5oz plain flour (I use Italian 00 flour as it doesn't have to be sieved)
2 large eggs
250ml milk (approximately) whole/simi/skimmed - whatever is handy
Add the eggs and 100ml milk to the flour and whisk vigorously, add more milk - enough to make the batter smooth and the consistency of double cream.
You can add two tablespoons of melted butter at this stage - and I would if you don't make pancakes often, this step makes the frying the pancakes easier.
Heat your frying pan (a small one is best), melt a small knob of butter in it - coat the pan with the butter.
When sizzling pour some batter into the pan (2 dessert spoons is the right amount for my pan) and swirl to spread out to the size of the pan - you don't want a thick pancake, so spread well.
The pancakes take very little time to cook.
Serve with lemon/sugar/orange juice/smoothie/nutella whatever takes you fancy.
For the member of the household who (size wise) cannot afford to eat butter, eggs and flour first thing (actually anytime, but we'll ignore that) porridge is a good breakfast option. I don't mind the taste of porridge but I find the texture a bit off putting. This porridge is extra good for you and has a much better texture than oats alone. I eat mine with some frozen raspberries at the bottom of the bowl and the porridge on top.
This recipe makes a container of porridge which lasts me for weeks.
500g Porridge Oats (rolled oats)
100g Barley Flakes
100g Rye Flakes
50g Sesame Seeds
50g Sunflower Seeds
I usually blitz the seeds in the processor, add the the oats and flakes, stir and store.
To make the porridge, I measure a 1/2 cup of this mixture to 1 cup water and 1/2 cup of milk.
Bring to boil stirring then turn the heat down and simmer for 5/10 minutes.