One weet-bix, about 3/4 cup muesli, a few canned peaches and a good dollop of yoghurt is pretty much what I have eaten for breakfast everyday for a really long time. A really long time. Yep, I'm definitely a creature of habit - even I was going out for brunch I'd have to at least have a couple of weet-bix to line my stomach for what was coming. Some may call me a wuss or a creature of habit but regardless -yesterday morning something in the wind changed because I felt like something a little more heavy than my usual cereal saga. I wanted Pancakes. Badly. AND I didn't even want weet-bix to start off. I know! Shock horror. Quite a big deal and may have the potential to become a regular thing. Did you know they don't even take much longer to prepare than my usual cereal breakfast?
If you're already thinking I'm pretty weird it gets worse. I wanted peanut butter and plums of my pancakes - together. Yes, that's what that brown gooey thing on the side of my plate is. But before you judge, may I just say that this is an extremely tasty combination? I dare you to try it. It has the sweet, tangy, savory taste going on all in one go. Mmm! To be fair I did use Pics' really good peanut butter (only the most ahhmazing peanut butter ever made).
While I was eating this one, my other pancake was waiting patiently in the pan and to my delight was super crispy when I came to eat it. All it needed was a good drizzle of maple syrup and - deliciousness in my mouth.
Pancakes For One:
1/4 cup self raising flour
1/2 cup buttermilk or milk with one tsp lemon juice
pinch of salt
a sprinkle of rolled oats
Blend together to make a smooth, pourable batter. Add more or less flour to create this consistency. Lightly grease a heavy pan and cook ladlefuls of mixture over a medium heat. Once the pancake bubbles, turn over. Makes about 4 medium sized pancakes.
*NB: Because it was early morning time, I didn't add any extra butter in the mixture (just lots to the pan) and the sweetness came from the toppings. If you'd like it extra sweet, add 2 tsp sugar and 1 tablespoon butter, melted to the mixture.
If you have mixture left over, cook it up and leave the pancakes in the fridge for the next day, or freeze them and toast them.