Breakkie bonanza

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In today’s rat race, no one has a time to eat a proper breakfast. Weekends thus provide the ideal opportunity for the family to get together and cook up some fun and bond. As bacon and eggs do not require much in the way of family participation, to get everyone really involved, try waffles and pancakes.

Here are some easy recipes:

Belgian waffles
The only thing you would need for making waffles is a waffle iron.
They are easily available in the market.

Ingredients
1 package active dry yeast
2 cups milk, lukewarm
1 tbsp sugar
4 eggs, separated, with the whites beaten stiff
1 tsp vanilla extract
2-1/2 cups flour
1/2 tsp salt
1/2 cup butter, melted
To serve:
Honey, butter, maple syrup

Method
Sprinkle the yeast over the warm milk in a large mixing bowl. Stir in sugar and set aside for 5-10 minutes. Meanwhile beat the egg yolks and vanilla in a small bowl and stir into the yeast and milk mixture.
Sift flour and salt together and add to the liquid ingredients. Stir in melted butter and mix thoroughly. Carefully fold in beaten egg whites. Cover loosely and set aside to rise in a warm place for about 30-45 minutes, until mixture doubles in volume.
Preheat waffle iron. When hot, lightly brush the surface with oil. Pour 3/4 cup of batter per waffle onto the hot iron. Close and bake for 4-5 minutes or until the iron stops steaming.
Remove the waffle with a fork and continue with the rest of the batch. Serve immediately with honey, or butter or maple syrup.

Country pancakes
Unlike most pancakes, this is a savoury one and ideal for those who find normal pancakes a bit too sweet.
Ingredients
2 cups plain flour
1/8 tsp salt
1 egg
1-1/4 cups milk
1 cup mushrooms, cooked and chopped
1 onion, sliced and fried till soft
6 tomatoes, skinned and chopped and cooked till soft
1 tsp mixed herbs
Salt and pepper
30 gm butter
2 cup Cheddar cheese, grated
Parsley sprigs

Method
Sift the flour and salt into a bowl. Make a well in the centre and add the egg and half the milk. Beat until smooth and stir in the remaining milk.
Mix the mushrooms, onion, tomatoes and mixed herbs along with the salt and pepper to taste and set aside.
To make the pancakes, lightly grease a 7-inch non-stick frying pan with butter and place over moderate heat. Pour in enough batter to cover the base. Cook until the underside is lightly browned, then flip the pancake and cook the other side. Repeat with the remaining batter.
Divide the filling between the pancakes and top with 2/3 of the cheese and fold them like an omelette.
Arrange in an ovenproof dish and sprinkle the remaining cheese on top. Place under a preheated grill until the cheese bubbles and melt. Garnish with parsley and serve immediately.