Pancakes: an indulgent, delicious breakfast

For waffles:

1. Mix and whisk ingredients as for pancakes
2. Make sure the iron is hot before pouring batter into the centre of the lower half of the iron. Make sure the batter doesn’t spread too far – it should be 2.5cm from the edges of the iron
3. Cover with the top and cook as directed by the manufacturer. Repeat until all the batter is used, adding a little more milk if it becomes too thick while standing. Waffles should be slightly crispier than pancakes.

Things to add to the basic batter:

• Add ¼ tsp ground cinnamon and 1 small cooking apple, peeled and finely chopped
• For blueberry pancakes, reduce the milk to 225ml and add 100g fresh or frozen blueberries
• Add a small tin (227g) of crushed pineapple to a thickened batter (225ml milk)
• Use up overripe bananas by mashing with a fork and adding to the basic mixture
• Add about half a tin (225g) of pumpkin purée
• For savoury corn cakes add 150g frozen corn to a thicker batter (as above)
• For buckwheat pancakes, often called Russian blinis, use half buckwheat flour, half plain and serve with sour cream and caviar.

If you’d rather have your added flavourings ‘on’ instead of ‘in’:

• Make an apple or pear sauce by gently heating 2 peeled and chopped cooking apples or pears with 3 tbsp of water, 1 tbps sugar, a squeeze of lemon juice and a pinch of cinnamon. Cover and cook until the fruit turns soft and mushy and spread on basic pancakes or waffles
• For a low-cal topping, use cottage cheese or fromage frais with some freshly chopped fruit or berries
• And let's not forget the classic American accompaniment: maple syrup. Pancakes sharing a plate with crispy bacon and a couple of fried eggs is some peoples’ idea of breakfast heaven.

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