how to make breakfast cake

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds protein and creaminess with fewer calories.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh or canned tomatoes are more accessible and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and a similar flavor.

Measure 1.5 cups of all-purpose flour into a large mixing bowl.

Add 4 teaspoons of baking powder to the flour.

Add a pinch of salt to the dry ingredients.

Use a wooden spoon to mix the dry ingredients together until combined.

In a small bowl, crack in 1 large free-range egg.

Add 1 cup of dairy milk to the egg.

Pour in 1/4 cup of cooled melted butter.

Mix the wet ingredients together with a fork until the egg is well incorporated.

Optionally, add 1/2 teaspoon of pure vanilla essence and mix again.

Make a well in the flour mixture and pour in the wet ingredients.

Fold the batter together with a wooden spoon until there are no large lumps, being careful not to over mix.

Heat a heavy bottom pan over medium low heat.

Add a small amount of butter to the pan to melt.

Scoop out about 1/3 cup of batter and pour it into the pan.

Leave the pancake to spread on its own and cook for a few minutes.

Check for air bubbles forming on the top to know when it's ready to flip.

Use a spatula to lift the side and check the bottom before flipping.

Cook for a further few minutes on the opposite side.

If pancakes are browning too quickly, adjust the heat.

Place the cooked pancake on a plate and repeat with the remaining batter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens