Pancakes still remain a more popular breakfast item, high and mighty, light and fluffy, drenched with syrup it's easily everyone’s favourite breakfast.
French toast is my favourite. Saturday mornings in my early teens, would often find me sleepy-eyed, dipping sliced bread into whipped eggs and then pan frying until golden and fragrant, it would then be covered in either syrup or honey and enjoyed. This, may I add, I made for myself only as all my other family members were done with their breakfast at that time.
Bananas are a popular addition to either pancakes or French toast, they add sweetness and moistness without being overpowering, and they are always hanging around in our kitchens begging to be used.
It’s the holidays, both pancakes and French toast are made with ingredients we have readily available in our kitchens, why not make them from scratch or teach your children to do so.
Remember breakfast is the meal that we can enjoy any time of day. Happy Cooking!
Banana pancakes
[caption id="attachment_1125100" align="alignnone" width="1024"] Pancakes -[/caption]
1 cup all-purpose flour
1 tbs brown sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp vanilla extract
1 egg
¾ cup un-flavoured yoghurt or buttermilk
1 tbs vegetable oil
1 ripe banana
In a mixing bowl combine flour, sugar, cinnamon, baking powder, baking soda, and salt.
In a separate bowl beat egg until light add milk and oil and banana.
Add the wet ingredients to the flour mixture and stir only until combined. Your batter should be lumpy.
Heat a non-stick frying pan; grease with a small amount of butter.
Spoon about ⅓ cup of batter onto hot frying pan and spread gently.
When small bubbles appear on the topside of the pancake and the edges look cooked then flip the pancakes, cook for a short while longer and remove to a plate. Keep pancakes warm while you are cooking the balance.
Serve with pancake syrup or maple syrup.
Yields 8 pancakes.
Oatmeal yoghurt pancakes
¾ cup unflavoured yoghurt
½ cup skimmed milk
½ cup quick cooking oatmeal
1 tsp vanilla extract
1 tbs vegetable oil
1 egg
1¼ cups all-purpose flour
2 tbs brown sugar
½ tsp baking soda
2 tsp baking powder
pinch salt
Combine the yoghurt, milk and oatmeal and let stand for about 10 minutes.
Beat egg add vanilla and oil.
Combine flour with brown sugar, baking powder, baking soda and salt.
Add the oatmeal mixture to the flour mixture and stir until combined.
Heat a non-stick frying pan; grease with a small amount of butter.
Spoon about ⅓ cup of batter onto hot frying pan and spread gently.
When small bubbles appear on the topside of the pancake and the edges look cooked then flip the pancakes, cook for a short while longer and remove to a plate.
Keep pancakes warm while you are cooking the balance.
Serve with pancake syrup or maple syrup.
Yields 8 pancakes
Golden French toast with spiced apples
6 to 8 slices bread, cut to about 1½-inch thick
2 eggs
1 tbs brown sugar
½ to ¾
