Breakfast Pancakes

Generally I make breakfast pancakes about 6cm across. They can be placed on a serving dish in a warm oven while cooking proceeds. Or you can use a couple of frypans to speeds things up. In the summer, try the solid griddle on your outdoor barbecue. The secret, as always, is to get the pan at the right temperature. Heat it up then turn it back a bit.

2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar
3 eggs
250 ml milk
2 tablespoons melted butter

Sift the dry ingredients into a bowl and add the sugar. Make a well in the centre. Beat the eggs and milk together, whisk in the melted butter and pour into the flour, mixing until blended. Add a little more milk if the mixture is too thick.

Heat the pan and smear with a little butter. Spoon out the batter. If you pour from the side of the spoon, you will get oval pancakes. Pour from the tip of the spoon if you want round ones.

Cook until bubbles appear on top of the pancakes. Turn them and continue cooking until the underside is an even golden colour.

The kids like maple syrup topping. I like some lemon juice.

For a change try pancakes with fresh or frozen strawberries simmered in syrup and top with whipped cream or yoghurt..

You can incorporate a little fresh or canned fruit in the batter - try half a cup of chopped peaches, stewed apple or mashed banana.

You may like to try buttermilk instead of milk.

You can also substitute half a cup of rolled oats for half a cup of flour. This gives a nuttier pancake. And a rasher or two of bacon on the side is also rather tasty.