Chocolate chip pancakes: 75g (3oz) chocolate chips (dark or milk chocolate)
Dried fruit pancakes: 75g (3oz) dried fruit such as raisins, sultanas, apricots or cranberries (chopped if large)
Cinnamon pancakes: 1½ tsp ground cinnamon
Fresh apple muesli SERVES 2 · VEGETARIAN
This delicious wet muesli is so easy to assemble and more nutritious than shop-bought dried muesli. You could use other fruit instead of apples whatever is to hand.4 tbsp oat flakes
2 eating apples
1 tsp honey
1 tbsp single or regular cream (optional)
1 Measure 3 tablespoons of water into a bowl and sprinkle in the oats. Leave for a few minutes to soak.
2 In the meantime, coarsely grate the apples with the skin still on and avoiding the core. Stir into the softened oats, along with the honey. Taste, adding a little more honey to sweeten, if necessary. Spoon into bowls and serve immediately, drizzled with cream, if you wish.
Variations
Apple and cinnamon muesli:Raspberry and orange muesli: Substitute the apples with 50g (2oz) crushed raspberries and stir into the oats with the finely grated zest of 1 small orange.
Apple, blackberry and pecan nut muesli: In addition to the apple, stir 25g (1oz) blackberries into the oats with 2 teaspoons of finely chopped pecan nuts.
Waffles MAKES 1620 WAFFLES · VEGETARIAN (WITH NON-VEGETARIAN VARIATIONS)
Waffles are a perfect weekend breakfast, but they can make an excellent snack at any time of day. They go well with so many different toppings, sweet or savoury. Ive listed some of my favourites below.400g (14oz) plain flour
2 tsp baking powder
2 tsp salt
100g (3½oz) caster sugar
4 eggs
200g (7oz) butter, melted and cooled
600ml (1 pint) milk
Icing sugar, for dusting (optional)
1 Sift the flour and baking powder into a large bowl. Add the salt and sugar and mix well together. Whisk the eggs in another bowl, then stir in the melted butter and milk. Pour the wet ingredients into the centre of the dry ingredients, whisking all the time until you have a smooth batter.
2 Heat the waffle machine. Using a ladle, pour some batter into the machine dont fill it too full. Close the lid and cook for 45 minutes or following the manufacturers instructions,
or until the waffles are golden brown and cooked through. Remove the waffles, dredge with icing sugar (if using) and add your choice of topping to serve.
Toppings
Bacon and maple syrup: Serve each waffle with 12 pieces of back or streaky bacon, a drizzle of maple syrup and a dollop of soured cream.
Peanut butter and jam: Spread 1 tablespoon of peanut butter or homemade nut butter (see page 252) over the waffle and blob 1 tablespoon of raspberry or strawberry jam on top.
Kiwi fruit and raspberries: Scatter over 1 chopped kiwi fruit and a small handful of raspberries. Drizzle with a little runny honey and add a dollop of Greek or natural yoghurt.
Classic French omelette SERVES 12 · VEGETARIAN (WITH NON - VEGETARIAN VARIATIONS)
The ultimate fast food, an omelette is perfect at any time of day, either on its own or with a crisp green salad. It is incredibly versatile, too. Try the variations listed here.2 eggs
2 tsp milk
Salt and freshly ground black pepper
2 tsp butter
1 tbsp olive oil
1 Place a 23cm (9in) non-stick or cast-iron frying pan on a high heat until very hot. (The omelette should take only about 4045 seconds to cook if the pan is hot enough.) Place the eggs in a bowl, add the milk, season with salt and pepper and beat together until thoroughly mixed.
2 Add the butter and olive oil to the pan and as soon as the butter sizzles and starts to turn brown, pour in the egg mixture. It will start to cook immediately, so using a plastic fish slice or wooden spatula, quickly pull the edges of the omelette towards the centre, tilting the pan so that the uncooked egg runs to the sides. Continue until most of the egg is set and will not run any more the omelette may need to cook for a further 5 seconds to slightly brown the bottom. The centre should still be soft and moist. If you are using a filling (see below), then add it in a line along the centre now (except for those added to the egg mixture at the start).
3 To fold the omelette, flip the edge closest to the handle into the centre, then tilt the pan so that it is almost perpendicular to the plate so that the opposite edge of the omelette folds in and the omelette flips over. As you do this, slide the omelette out of the pan and onto the plate, and serve immediately.
Variations
Alpine breakfast omelette:Courgette and herb omelette: Sauté 50g (2oz) finely diced courgette with 1 finely chopped clove of garlic and a small pinch of salt and pepper in 15g (½oz) of butter or 2 tablespoons of olive oil for about 5 minutes until soft and golden. Drain on kitchen paper and leave to cool. Stir into the egg mixture along with 2 tablespoons of finely chopped herbs (such as mint, marjoram or basil).
Bacon and mushroom omelette: Stir 1 teaspoon of finely chopped chives into the egg mixture before cooking. Place 2 rashers of grilled bacon and 1 fried or roasted flat mushroom in the middle of the omelette before folding over. (This is a great way of using up leftover ingredients from a fried breakfast.)