Sunday mornings at home… That ingrained allocation of time when it's perfectly acceptable to stay in your pyjamas and potter about, seemingly aimlessly, but very much with the objective of answering the 'big' questions of the day…
What will you have for breakfast? Sweet or savoury? Clean or decadent? Savoured in bed or at the table? Eaten alone or with others? Will you change out of said pyjamas for your meal?
Luckily, you've got time up those pyjama sleeves. There's no need to get out the door at a hurried pace, because Sunday gives back that time lost in the early hours of Monday to Friday. Ergo, you can roll out of bed with sloth-like speed before deliberating over those pressing questions.
But, if on a Sunday morning, you're lacking the "power" to deliberate, might we suggest an easy solution, and one that suits a variety of answers. Pancakes.
Sundays at home spell pancakes. But not the pre-made, bottled type. The ones you've sifted, whipped and mixed together, leaving you with fluffy, wholesome batter, just waiting to be plopped into the pan.
Pancakes are swingers. They go both ways. Served sweet or savoury. Kept nutritionally packed, or taken to a place of utter indulgence. Cater for one, or a crowd. There's enough for a feast, or to pack a freezer, or you can whip a few out on Monday morning for a quick reheat, as you try to bring back some of that Sunday morning magic. Here's an easy pancake recipe to get your Sunday started right.
Easy pancake recipe
4 eggs, separated
1 ¾ cup milk
1/3 cup natural yoghurt
½ cup rice flour
1 cup wholemeal, plain or buckwheat flour.
2 tablespoons rolled oats, pre-blended into a flour (if needing gluten free, use corn meal or polenta)
1 teaspoon baking powder
pinch table salt
2 tablespoons caster sugar
In a medium bowl, beat together the yolks, milk and yoghurt. In a large bowl, sift together the flours, oats, baking powder and salt, making a well in the centre.
Slowly add the milk mixture to the flours, whisking lighting to combine.
Beat your egg whites until they are stiff and peaks form.
Add about a 1/3 of the egg whites to the batter, so to 'loosen', before gently folding through the rest.
Melt butter on low heat in a non-stick frying pan, and pour in about 1/3 cup of the batter. Cook over low heat until the top begins to bubble, and flip over. Note: flip with confidence, don't hesitate. Cook on the other side for about a minute, and you should have a pancake with two deliciously golden sides.
Continue pouring and flipping until the batter is used.
Serve anyway you wish. Keep it light with fruit and nut based spread, or go all out and down the icecream/chocolate route.
This pancake magic comes care of pepper passport. A site "for the avid cook, discerning traveller, lover and sharer of good things, both at home, and while away" launching later this year.
Image credit: Averie Cooks