Gluten-free Waffles

My family loves breakfast! We consider it one of the most important meals of the day. While we often don't have the luxury of having a hot and prepared breakfast everyday, on weekends I make it a point to make something that my kids love and the whole family enjoys. While pancakes are a great favorite, my kids last year began clamoring for some waffles. I told them I had to find some waffle maker first. Off we went to the thrift store - I didn't want to immediately buy a new one until I actually knew how to make a waffle. I have been wanting to buy this all-clad gorgeous Belgian waffle makers but oh-boy they are way to expensive and beyond my budget even when they are on sale so I thought, I'll have to check out the second hand store first. Thankfully, we found one that looks like new and hardly used if at all - though I must say, beside it was a gross-looking waffle maker that looks like it was never ever cleaned properly as grease and stain was all over it. I wondered why they were selling that one. We passed on that and quickly grabbed the unused and almost brand-new looking one. We came at the right time!

Left-over Turkey Hash

Now that Christmas Days is past and done, perhaps you are once again left with too much Turkey. While you probably already have a few staple recipes that you use for these left-over pieces, it certainly doesn't hurt to add more to your repertoire especially something that's so easy to make and that packs in a lot of flavor.

Baked Eggs with Herbs and Tomatoes

It's been awhile since I wrote a breakfast post which is funny because I have quite a few recipes for breakfast that I haven't blogged yet. I thought that for today's post, it's got to be breakfast. Last weekend we made this easy and scrumptious Baked Eggs with Herbs and Tomatoes for brunch. I love that it is such a versatile recipe --- you can vary the tastes by flavoring this very simple tomato sauce with some spices like curry or chili powder, or by adding pesto instead, or using a variety of herbs like basil, parsley or cilantro/coriander perhaps. The sky is the limit! For brunch, serve this with some crusty bread that you can use to mop up the sauce. :-D

French Toast with Berry Compote

Sometimes, I have the inclination to make my family a fancy breakfast (instead of the regular scrambled or fried eggs) during the weekends when there is no need to rush. It is during these days when I make them some delicious pancakes from scratch with some fruit filling or some yummy French Toast.

Sweet Red Pepper and Cheese Frittata

Growing up, we always had hot breakfast. It was just the norm. We would wake up to the aroma of rice cooking in the pot and some eggs being fried or scrambled and often with some meat or fish (for my Dad) on the side.

Chocolate Cherry Banana Muffins (or Loaf)

It's the last few days of Cherry season here in Michigan. I'd feel quite sad ordinarily 'cause we are huge Cherry fans but, thankfully, in this lovely state of ours - one fruit season may end but others continue. Thankfully, we can still satisfy our summer fruit cravings with blueberries and blackberries which are currently in full swing and will continue on until August.

Cherry-Almond and Chocolate Oatmeal

It's still Cherry season here in Michigan and that means I have a few recipes coming up on the blog featuring  Cherries. We love Cherries and though Michigan produces roughly 70 of the tart Cherries in the US and has over 3.8 million Cherry trees, it's a shame we haven't ventured on Cherry picking yet.

Travels and Travails and Full English Breakfast

I feel like, with all the trouble I had gone through recently just to make it here to the UK, I ought to write a post about it. It's not really because I want to rant or something but because I think what I went through may be interesting enough for a read and certainly will open your eyes about certain aspects of travelling that you may not be aware of....

Cream Cheese and Cherries French Toast

Dried cherries or cranberries, crunchy walnuts plus yummy cream cheese and warmed up maple syrup make this a fantastic breakfast or brunch dish - Cream Cheese and Cherries French Toast!

I love make-ahead French Toast Casserole. You can make it in the evening, leave it in the fridge and the next day you can just pop it in the oven and wait for a yummy breakfast treat! I have only tried one French Toast Casserole recipe and that is the one by David Leite of Leite's Culinaria - it is so good that I never bothered to try anything else. Here is the link to the original recipe.

We first had this casserole when we stayed with a New Jersey couple who kindly accommodated us when we visited New York. For our breakfast, this is what she prepared - Deep Dish Brioche French Toast. I fell in love with the dish immediately and had to ask her for the recipe. She kindly printed me a copy and that was when I got acquainted with the amazing website and blog of David Leite.

This recipe is a very slight adaptation of the original just because I had to make use of what's available to me. I hardly see a Brioche Loaf where I live so I had to try another similar buttery sweet roll which in this case was the Hawaiian Sweet Roll. Also, I tried to experiment by using other dried fruits - dried cranberries and cherries instead of just the usual raisins. Wow, now I actually prefer the tangier cherries or cranberries 'cause they provide a delicious contrast with the cream cheese and the sweetness of the bread! I also tweaked the amount of the spices according to my taste. Because of these changes, I decided to use a different title than the original post 'cause I'll never be able to do it with Brioche anyway and from now on I'll only be using mostly cherries or cranberries! :-) So if you are looking for a new French Toast Casserole, I highly recommend this! Enjoy!

To delete the photos for printing, click on the image box and tick the "remove" button.

Ingredients

Butter or non-stick spray for greasing pan
One 24-ounce brioche loaf or 2 12-ounce Hawaiian Sweet Rolls,  cut into 1-inch cubes
One 8-ounce package cream cheese, cut into 18 cubes
3/4 cup chopped pecans or walnuts
1/2 cup of either dried cherries, cranberries, or raisins or a combo
8 large Eggs
2 cups Milk
1/2 cup firmly packed dark Brown sugar
2 teaspoons Vanilla extract
1 teaspoon ground Cinnamon
1/2 teaspoon ground  Nutmeg
1/8 teaspoon  ground Cloves
4 tablespoons melted Butter

To serve
Powdered sugar
Pure maple syrup, warmed

This is the sweet bread roll that I used for the French Toast. Worked perfectly!


Procedure

Either butter or use a non-stick spray to grease  a 9-x-13-inch baking dish. Place half the bread cubes in a single layer, filling in all the gaps.

Evenly scatter the cream cheese cubes, nuts, and cherries or cranberries (or raisins) on top. Cover completely with the remaining bread cubes.

In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread cubes. Gently press down on the cubes with your palms to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350°F (175°C). Meanwhile, remove the dish from the refrigerator and let sit for 20 minutes at room temperature. Bake the French toast covered for 20 minutes; uncover and bake 15 to 20 minutes longer, or until the cubes are nicely toasted and there’s no liquid puddling on the bottom.

Transfer the dish to a rack and drizzle the melted butter on top. Run a knife around the rim of the pan to release the French toast. Let sit 5 minutes. Cut into squares, arrange on individual plates, sprinkle with powdered sugar, and serve along with the warmed maple syrup.

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Fresh Strawberry and White Chocolate Muffins

Imagine a cold and gloomy morning and you wake up to the delicious aroma of freshly baked muffins that's still warm and waiting just for you! What an ideal way to start the day, right? It's not impossible and I sure have an excellent recipe for you - Fresh Strawberry and White Chocolate Muffins!

Overnight Steel Cut Oats (with Coconut and Cranberries)

Who doesn't like to wake up in the morning to a breakfast that's all set and ready to go? That would be so ideal, right? Well, it's not impossible anymore when you try this amazing Overnight Steel Cut Oats that cook all night in the slow cooker so when you wake up, it's ready for eating. It doesn't take much effort to prepare it either. It takes less than 5 minutes for prep time and then all the work is done in the crock pot...and then 8 hours later, voila --- a yummy oatmeal treat!

Fluffy Pancakes with Blueberries and Walnuts

 

I go nuts over nuts! I just love them on everything! They add texture, crunch and a lot more flavor for sure! I have never tried them on pancakes though so one day I thought I'd give it a try. I still had some blueberries so I thought, why not combine them with the pancake batter. The blueberries will add some soft texture and sweetness while the walnuts will provide the crunch and extra flavor! Oh wow, a match made in heaven. The addition of nuts and berries really made these fluffy lovely pancakes so extra special!

 

Enjoy this nutty, fruity and oh so yummy Fluffy Pancakes with Blueberries and Walnuts! Have a great day!

Ingredients

1 1/2 cups all-purpose flour
2 Tablespoons sugar
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk (less if you want thicker pancakes)
1 egg
3 Tablespoons unsalted butter, melted
1 cup Blueberries
1/2 cup chopped walnuts 

Procedure

Sift together the flour, baking powder, salt and sugar in a large mixing bowl. Make a well in the center, place the egg in, then pour in the milk and the melted butter. With a whisk, mix until the batter is free from big lumps or until relatively smooth. Fold in the nuts and berries and gently mix them in.

Heat a griddle or frying pan (some pans need to be greased a bit beforehand) over medium high heat. (I use a non-stick griddle so there’s no need to grease it all). When the pan or griddle is hot enough, scoop the batter onto the griddle/pan using a small measuring cup (1/4-1/3 cup size). Cook until bubbly approximately – 1 to 2 minutes.

Flip and brown the other side. Just cook until it's fully set, approximately 1-2 minutes.

Spread some butter on the pancakes and serve with warm maple syrup or your preferred sweetener.

 

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Boerewors with Scrambled Eggs, Caramelized Onions and Tomatoes

We lived in South Africa for about six months back in 2007. We have fallen in love not only with the amazing sights of this wonderfully picturesque country but also it's food, glorious food! The variety of food that we got to sample there are just plentiful and truly flavorful. Now when you say South African Food - one truly stands out - the ever-famous Boerewors. The word Boer in Afrikaan means - farmer and Wors - mean sausage so taken together it literally means Farmer's Sausage. Ask any South African and they will smile from ear to ear if you ask them about Boerewors! We got in on the bandwagon once we tasted it and - oh what a lovely sausage it really is. I would say truly one of the best in the world!

              This is what Boerwors typically look like and the jars behind are the   

usual condiments you may have with it.

We really missed it so much when we came back to Holland, MI and thought we'll never get to try it again until our next visit to SA. But, lo and behold, what a surprise - our own little butcher shop actually makes very authentic Boerewors. You're probably wondering how this beautiful sausage made its way to a tiny town in the Midwest. Of course, we asked our butcher, when we found a package of Boerewors sitting on his freezer aisle, how he managed to get hold of the recipe for Boerewors and here's the story.

Apparently, there's a South African couple that has now made Holland, MI their home. And being true South Africans - they cannot live without their Boerewors so off they went to the butcher's shop and offered their recipe (a very closely guarded secret for everyone in SA try to claim that theirs is better than everyone else's!). They'd rather give out their secret recipe away than not ever taste Boerewors ever again! The butcher at the urging (let's say begging...) from this South African couple gave in and said, ok I'll give it a try. To make the long story short, these Boerewors have now become a staple in their store and is always one of the top-sellers during summer time. It was a great and pretty authentic recipe for it tastes exactly the same as the ones we have tried in South Africa. Now we are as happy as that South African couple (who unfortunately, we haven't even met in person...) for we can enjoy our Boerewors anytime we want to have them!

While Boerewors are perfect for grilling and wonderful sandwiched in a hotdog bun complete with all the condiments, sometimes, I like to have it for breakfast too. I cook it and then combine it with some caramelized onions and grape tomatoes all mixed up together in one delicious scramble. If you cannot find boerewors, have no fear, I am sure you can try this recipe with your favorite breakfast sausage or links too! Enjoy!

Ingredients

Olive Oil (for cooking the sausages and onion)
1 lb South African Boerewors (or your favorite breakfast Sausage), chopped diagonally
1 medium to large onion, thinly sliced
2 Tablespoons, butter
5 eggs
1/2 - 1 cup grape tomatoes - really small ones (however much you want)
Salt and Pepper

Procedure

In a frying pan, heat a little olive oil. Cook the Boerwors until they are nicely browned. Set aside and keep warm.

Clean the pan or at least scrape off the bits and pieces from the sausage. Add another tablespoon of  oil  and the butter. Let the butter melt. Once melted, add the chopped onions and cook until they are tender and slightly brown and caramelized.

 

While the onions are cooking, break 5 eggs and place them in a bowl. Whisk the eggs to combine. Add 1-2 tablespoons of water to the eggs. Season with salt and pepper, to taste. 

 

Get another large frying pan (other than the one previously used) and add a little more oil. Use medium-high heat and wait until you almost reach the smoking point. The key to a perfect and fluffy scramble is high heat. Once the pan is hot enough, pour in the eggs. You know that your heat is just right when the eggs sizzle immediately upon contact. Let it set a little (just a few seconds) and then add in all the rest of the ingredients (sausages, onions and grape tomatoes). Stir and cook to your desired doneness. This doesn't take very long.

 

Serve  immediately and with rice (at least that's what I'll recommend!), if possible! Enjoy a delicious breakfast!

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Eggs, Spinach and Mushrooms Skillet

A delicious breakfast or brunch dish - Eggs, Spinach and Mushrooms Skillet. All done on the stove top. Naturally nutritious, low-carb and gluten-free!

If you are a follower of this blog or our Facebook page you would notice that I love to have eggs, spinach and mushrooms for breakfast. I have a few recipes that feature all these three ingredients together in one dish. I think they all work together well that's why. The texture and flavors of each of these lovely and nutritious ingredients all combine to produce a delicious breakfast dish. However, when you have the same recipe all over again you get tired of it no matter how great it is. That's why I make a rotation for these ingredients. I don't cook them together in the same recipe all the time. I try to make variations whenever possible. Here's another lovely recipe using this three ingredients which this time does not involve the oven but just a skillet on the stove top. Easy and pretty to.

Now, depending on how big your skillet and the number of people you want to serve this - you can make up to 5 eggs/5 servings in one go. Since we are only a family of 4, more often than not, we use 4 eggs for 4 servings though occasionally if it's just me and hubby eating, we cut it down to 3 eggs.

While Spinach is my favorite greens to use - feel free to use Kale or Swiss Chard if you like.

Ingredients

1 Tbsp Olive oil (for cooking the mushrooms)
1 (8 oz package) mini-bella mushrooms, chopped
1 (10 oz) package fresh spinach or about 5-6 cups firmly packed spinach
3-4 eggs

A little butter (optional)

Salt and Pepper, to taste

 Procedure

Heat the oil in a large skillet or fying pan. Saute the mushrooms until they are tender and have fully released their water about 6-8 minutes. Set Aside.

Place the spinach in the frying  pan or skillet that you cooked the mushrooms in. Add a little water, 2 tablespoons more or less. Using medium heat, cook the spinach just until wilted, about 2-4 mins. Use either your hand or a spatula to pack in the spinach.

Bring back the mushrooms to the skillet. You may season the vegetables lightly with salt and pepper at this point. Depending on the number of eggs you are using, create wells (if using 4 eggs, then 4 wells) in the middle by pushing the spinach and mushrooms to the side.

Dot each well with a little butter or spray with a little oil.

Crack an egg on each well. Season the eggs with salt and pepper. Cook until the eggs are fully set or to your desired doneness roughly 5-6 minutes.





Serve with toast or if you're Pinoy, with rice of course. Enjoy!

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Chocolate Oatmeal with Cranberries and Granola

It's Christmas soon and I have been inspired to make dishes with either some holiday theme or that which uses holiday flavors and colors. Of course, when Christmas is just around the corner - the prominent fruit you'll always see are red cranberries so I thought I ought to use some cranberries for a breakfast dish.

Of course, there are dried cranberries in store-bought granolas but that's cheating 'cause it's already made for you. The only effort you expend is opening the cereal box and pouring some milk on a bowl. I want to do something a bit more challenging than that. Make a breakfast that's easy to whip up for when I am in a hurry (especially with the holiday rush and all) and yet something that tastes great too (despite exerting less effort - though a little more than opening a cereal box!).

Then I remembered one of our friends from Facebook mentioning that she puts some cocoa powder on her oatmeal to give it that yummy choco taste. And of course, there's my chocolate rice porridge - if I can use cocoa powder to flavor my rice - why not oatmeal? After all, oatmeal soaks up flavor so well and definitely cooks faster than rice (especially the quick cooking variety). But, I didn't want a baked oatmeal this time though (I want something quicker and been there, done that) - so it has to be something that can be done on the stove top but will still achieve great flavor as if it was baked!

So using pretty much the same ingredients as my baked oatmeal (milk, vanilla extract, brown sugar, cinnamon and nutmeg except butter and eggs), plus some cocoa powder, I tried cooking the oatmeal with all the other ingredients on the stove top. It took literally just minutes and yet I came out with a beautiful chocolate flavored oatmeal which almost rival the champorado (chocolate rice porridge). I then added some dried cranberries to the cooked porridge (oh yum!) and it was heavenly already. To make it over the top delish - I included some granola to the mix (the store bought kind!) to add more texture and flavor. And voila!  The result is a delicious, I'd dare say - even fancy - breakfast treat that looks like you fussed over it but actually did not! Try it and am pretty sure you'll love it. My hubby (the taster) love it even without the granola but as usual I like it with the granola so follow your instincts (and palate too)! Have a great breakfast!

Ingredients

3 1/2 cups milk
2 teaspoons, vanilla extract
2 Tablespoons, unsweetened Cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspon ground nutmeg
1/2 cup brown sugar, firmly packed
2 cups oats (quick cooking or old-fashioned)
1/2 cup dried cranberries or raisins
1/2 cup granola or muesli (homemade or store-bought - optional)

Procedure

In a saucepan (big enough to accomodate about 4 cups of liquid) over medium heat, combine milk, vanilla extract, cocoa, the spices and brown sugar. Blend the ingredients by using a whisk. Bring to a simmer. Add the oats and cook, stirring constantly until tender (slightly mushy). Quick cooking oats will probably just need about 2-3 minutes while the old-fashioned ones will take a few minutes longer. It all depends on the kind of consistestency you want the oats to have.

When the oatmeal is cooked, stir in the cranberries or raisins and the granola/muesli until well-mixed.
Pour in more milk as needed.

Serve immediately in individual bowls. Serves between 4-6 people.



Enjoy!

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Baked Spinach and Eggs

Have I already mentioned that I love hot cooked breakfast? Perhaps just a million times! I am a creature of habit, that's why. I grew up in our island of Marinduque having cooked breakfast all the time. Everyday. It was the norm. We had rice for breakfast everyday - almost always accompanied by eggs and with some meat cooked in a variety of  ways (pork tocino, beef tapa or perhaps even some left-over fried chicken) and yes, even fish - whether smoked (Tinapa) or fried (Daing - first comes to mind)! Of course, I should not forget the Ma-ling (Chinese Spam) or the more expensive Spam! I won't mind having them everyday though I will probably gain a few pounds if  I do so. :-)

But that's just the way it is, I assume, in most houses in the Philippines. Breakfast is almost like dinner in the sense that people still eat together whenever they can. Kids have to be up early for school and parents need to prepare for work so it makes sense for everyone to eat together. Well, at least it was like this in our house when we were growing up. There's only one cook - whether it was my mom or a helper who makes breakfast so it's impractical to cook each breakfast dish on piecemeal basis. If you want to eat a later breakfast, you may, but it would be a cold one. We usually gather at a certain time and though we would leave some food for anyone who wakes up later than usual, the food would have gone cold. My brother can attest to this! When we were young we didn't have a microwave so nuking the food to reheat it was not an option. Even nowadays, not many people in the Philippines use the microwave though already readily available.

Anyway, talking about hot breakfasts and eggs - here's a very easy dish that you can prepare in minutes. Love this breakfast anytime!

Ingredients

6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach*
4 eggs (can increase to 6 if you are using more spinach)
Salt and freshly Ground Pepper, to taste
1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)   
Baking spray or a little oil for greasing

*You may use frozen spinach too.

Procedure

Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs. See photo above. Set aside.

Place the spinach in a deep skillet or a large frying pan. Add a little water (2-3 Tablespoons). Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes. Use either your hand or a spatula to pack in the spinach. Drain the excess water well especially if you are using  frozen spinach.

Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.



Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper - lightly because Feta cheese is pretty salty on its own. Sprinkle the crumbled feta cheese on top.

Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well-done but some like eggs that are a little runny. Whatever you like as long as the eggs are susbtantially cooked inside, it's fine.

Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!

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Easy Homemade Fluffy Pancakes

Who doesn't like pancakes or, shall I say hot cakes, as we call them in the Philippines? Making these simple pancakes continue to bring me lovely memories of my childhood in our little island, Marinduque. As I have said in my previous post, when we were growing up we didn't have a consistent supply of electricity in our town which was the main reason why people never really had electric ovens and mostly relied on charcoal (out of wood or coconut) to cook our food. Thankfully, because pancakes are generally cooked on a stove top, we still got the chance to have them typically on Saturdays for a wonderful weekend breakfast treat.

Obviously, we don't have maple syrup in Asia so to sweeten our pancakes - we either use honey or in my cousins' house -  we use sugar (brown or white) with evaporated milk. Delicious!

Fortunately for me, I always seem to know when they are making pancakes 'cause I'm always at their house when they make it. Our houses are so close to each other so perhaps the sweet-smelling aroma of the pancake batter makes me rush to their place on Saturdays! :-) Truth is, in the Philippines, you don't need any formal invitation to go to someone's house. It's a cultural thing, a socially accepted norm, especially if it's your relatives house. People come and go unannounced. While this may be unnerving or shocking to some - like akin to an invasion of privacy, it is not so in the Philippines or perhaps in other parts of Asia. It's to be understood in the context of what Filipino hospitality is all about. When guests arrive at your house, although unannounced, you are expected  to offer them something to eat. While it sounds terrible - it really is not - these visitors don't really expect to be served like Kings and Queens. Often the purpose is just to visit and have a chat. No need to serve them anything eleborate. More often than not a quick trip to a Sari-sari Store (Filipino style convenience store - see photo below) is all that's needed. They'd be happy with a bottle of Coke and skyflakes (Filipino Crackers). They come to visit and chat, see how you are doing and as a courtesy to their visit - you need to at least offer something. In the end, it's just wonderful to have an informal get together with family and friends unhampered by any rigid rules.

A typical Sari-Sari Store

(Photo courtesy of Manila Daily Photos)



Anyway, that's a little snippet of our culture which I truly appreciate having been the beneficiary many a times of such warm hospitality. In case you are wondering, today I am still very good friends with my cousins despite my contant visits and many meal times shared with them! I love them and they love me back! :-)

Anyway, we digress, let's go back now to our simple evaporated milk and sugar sweetener. It may sound weird and it's not exactly a perfect replacement for a sweet syrup but to this day - I still use this when I eat my pancakes. I sprinkle sugar on top of the pancakes and then drown them in evaporated milk. I do it to bring fond memories of laughter around the table while my cousins and I try to outdo each other on who can eat the most pancakes. It's so simple too yet I think it works really well. My kids love it too but they are quite easy to please!

Here's a simple recipe for homemade pancakes. This is just a very basic batter but you can add fruits or sweet spices or whatever suits your fancy. After trying this, I have never bought any mixes anymore. It's just simple and at least you know what's going in your pancakes!  Hope you enjoy this as much as we do.:-)

Ingredients

1 1/2 cups all-purpose flour
2 Tablespoons sugar
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk (less if you want thicker pancakes)
1 egg
3 Tablespoons unsalted butter, melted

Procedure

Sift together the flour, baking powder, salt and sugar in a large mixing bowl. Make a well in the center, place the egg in, then pour in the milk and the melted butter. With a whisk, mix until the batter is free from big lumps or until relatively smooth.

Heat a griddle or frying pan (some pans need to be greased a bit beforehand) over medium high heat. (I use a non-stick griddle so there’s no need to grease it all). When the pan or griddle is hot enough,  scoop the batter onto the griddle/pan using a small measuring cup (1/4-1/3 cup size). Cook until bubbly approximately – 1 to 1-1/2 minutes.

 Flip and brown the other side. Just cook until it's fully set, approximately 1-2 minutes. Aren't they lovely?

Spread some butter on the pancakes and serve with warm maple syrup or your preferred sweetener (or – sprinkle brown sugar on top and for syrup – evaporated milk!)

Definitely, kid-approved!



If you like a more sophisticated pancake for the adult taste, why not add some berries and nuts into the mix - like this blueberry and walnut combo. Recipe link is here for the Fluffy Pancakes with Blueberries and Walnuts.

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