Breakfast for dinner anyone? Breakfast is my favourite meal of the day, anytime of the day. I mean, can you really go past the opportunity to have bacon with dinner? And how amazing and easy are eggs at the end of a long day? It’s like giving yourself a fresh start before the day ends, knowing that tomorrow when you wake up, you can at least have coffee with the breakfast.
In my opinion, nothing beats good pancakes. I mean, they have to be good pancakes too, topped with fruit or bacon or simply with honey. I don’t have time for terrible pancakes anymore and lord knows I’ve made my fair share of them. Flops that weren’t just the first pancake of the batch (cos we all know how that works). Over the years of Saturday morning pancakes, I’ve perfected simplified the recipe so much that all you really need is a few staple ingredients and you’ve got yourself a great start to the day.
One thing I do love about pancake batter though is that it’s often better the next day. It sits and marinates in itself, developing flavour and relaxing in the fridge while you’re at work. If you whip these up for breakfast in the morning only cook as much as you need and save the rest of the batter the next day, or for a quick addition to your lunchboxes for morning tea.
I could ramble and ramble on and on but think that it’s best if I cut right to it and share my favourite recipe!
Everyday Pancakes
The easiest pancakes you can make, everyday.
- 50 g butter (melted)
- 300 g milk ((I use coconut milk))
- 2 eggs
- 200 g self raising flour
- 1 tsp vanilla paste
- 1 banana (sliced length ways )
- 50 g natural yoghurt
- honey (to serve)
In a bowl, add your flour and make a well in the middle. Pour in your melted butter, milk and vanilla and start to mix together with a whisk.
Whisk your eggs together in a separate small bowl before adding to your mixture, whisking together till smooth.
Bring a non-stick pan to med-low heat. Add 1/4 cup of the batter and cook till bubbles form on the top. Flip your pancake over with a spatula and cook for a further few minutes till golden.
Remove from the pan and set aside to keep warm, repeating with the rest of the batter.
Add the banana slices, to the pan and cook for a few moments till browning on the bottom side. Serve the pancakes topped with your banana and drizzled with honey and yoghurt.
