It’s Easter this month. And the Easter weekend calls for long, leisurely, sweet breakfasts. Nothing wrong with that … particularly since this trio of treats are made with eggs … full of protein and so good for you.
Fluffy Pancakes with Fresh Berries
This is a brilliant recipe since you can make a batch of these pancakes and freeze the ones you don’t use, making next Sunday’s breakfast so easy. Serves 8.
You’ll need: 2 cups milk; 2 extra large eggs; 4 Tbsp melted butter or neutral oil; 2 cups flour; 4 Tbsp sugar; 1 Tbsp baking powder; ½ tsp salt; Maple syrup or honey and fresh berries for serving
To make: In a large bowl- whisk together milk, eggs, and melted butter. Add the flour, sugar, baking powder, and salt. Whisk well to combine. Set the batter aside and allow to rest for 15 minutes.
Heat a large non-stick frying pan over medium heat Wipe the pan with a piece of paper towel dipped in neutral oil or the butter. Scoop ¼ cup batter per pancake into the hot pan. Cook on the first side until bubbles appear on the surface, then flip and cook for another two to three minutes until both sides are golden brown. Transfer to a plate in a warm oven. Repeat using the remaining batter.
Stack pancakes and top with fresh berries and a drizzle of maple syrup or honey.
To freeze: Stack pancakes between wax paper or baking paper, and place in a Ziplock / resealable bag to freeze.
To reheat: Microwave – Place frozen pancakes on a microwave-safe plate, and microwave for 20 seconds intervals checking until warm and soft. Oven – Preheat oven to 180ºC. Place the frozen pancakes in a flat layer on a baking tray and cover the pan tightly with foil. Bake for about 10 to 15 minutes, until the pancakes are warm and soft.
Berry French Toast
French toast is always a hit … top with berries for a sweet treat. Serves four.
You’ll need: 4 large eggs; ½ cup milk; 2 tsp cinnamon; 1 tsp vanilla essence; a pinch of salt to taste; 8 thick slices 2-day-old bread – it’s better if slightly stale; butter for cooking; 60ml honey; strawberries or seasonal berries
To make: In a medium bowl whisk eggs, milk, cinnamon, vanilla essence and salt until well blended. Transfer into a shallow dish that is suitable for dipping the bread into the egg mixture. Dip the bread, on both sides.
Melt a little butter in a large skillet over medium high heat. Shake off the excess egg mixture from the bread and place the bread slices onto the hot pan. Fry the French toast until browned on one side, then flip and brown the other side.
Serve the French toast hot with butter, honey, and fresh berries.
Sunday Morning Pancakes
We’re making these for breakfast on Easter Sunday, but there’s nothing stopping you from adding a scoop of ice-cream or some thick cream and serving as pud. Makes 12.
You’ll need: 100g flour; 2 eggs, beaten; 300ml milk; 1 Tbsp sunflower oil, plus a little extra for cooking; pinch of salt; selection of mixed berries; honey or syrup to taste
To make: Sift the flour into a large mixing bowl, make a well in the centre and then add the beaten eggs. Use a whisk to beat the eggs into the flour and gradually whisk in the milk until just smooth.
Brush a non-stick medium frying pan with the oil and when very hot pour in about 3 Tbsp of the batter. Quickly tilt the pan from side to side to form a thick, even layer of batter and cook for one minute.
Flip the pancake over with a spatula and cook until the underside is slightly golden. Continue with the rest of the batter, re-coating the pan with oil when required.
Serve with fresh berries and honey or syrup.
Complied by: KYM ARGO
Recipes and images: The South African Poultry Association
