I’ve always considered pancakes the perfect treat breakfast, mainly because you can eat lots and lots of maple syrup. Basically, for me, pancakes are simply a maple syrup conduit. I knew that going vegan wouldn’t mean the end of pancakes, as there are loads of recipes on Pinterest for different healthy pancakes, so all I needed to do was find an easy vegan one.
I can’t remember how I came across the Essential Vegan website, but I’m very glad I did. This very simple recipe, which takes about five minutes to put together, is really simple to make and very, very tasty. The texture was identical to non-vegan pancakes and despite a slight banana flavor, as it’s part of the wet ingredients, they pretty much taste the same. I really liked them and will definitely be having them again.
I am no cook. In fact, I hate cooking. If I could eat out/live on takeaway, I would. But having a decent cookbook in the house can make even the most rubbish of cooks look decent. Yes, I have achieved success with boiling eggs. Not only that, I can make perfect soft boiled eggs, with delicoius runny yolks, perfect for dunking soldiers in. How, I hear you ask? Delia Smith. I follow the instructions in her How to Cook: Book One for all my egg-related meals.
First, boil enough water to cover the eggs in a saucepan. When it’s boiled, reduce the heat so that it’s simmering then add the eggs gently. Simmer for 1 minute, turn the heat off, put a lid on the saucepan. For soft, wobbly eggs, put the timer on for 6 minutes. For slightly firmer eggs, go for 7 minutes. If you stick to the timings, you’ll get perfect soft boiled eggs every time If I ever veer away from them, I make the soldiers pointless!
Happy Sunday brunch everyone!