Better breakfast: homemade pancakes and biscuits

Treat yourself to the breakfast of champions with these heart pancake and biscuit recipes.

Sliced bananas and strawberries, whole blueberries or even chocolate chips can be added to pancake batter before cooking for a luscious breakfast treat.

Makes about 10 to 12 pancakes

• 500 ml (2 c) Biscuit and Pancake Mix (below)
• 2 large eggs, lightly beaten
• 250 ml (1 c) nonfat or 1% milk1. In a large bowl, combine the mix with the eggs and milk. Stir until the batter is just blended. Don't overmix — the batter should be slightly lumpy.

  2. Coat a griddle or large, flat skillet with nonstick cooking spray. Over moderate heat, bring the griddle or skillet to hot but not smoking. Spoon the batter onto the griddle, using about 50 millilitres (1/4 cup) per pancake, and cook until bubbles form across the top, about two minutes. Flip the pancakes and cook about two minutes more. Serve immediately or keep warm in a 93°C (200°F) oven.

To add extra flavour, stir five millilitres (one teaspoon) of your favourite herb into the dough.

Makes about 20 biscuits

• 500 ml (2 c) Biscuit and Pancake Mix (below)
• 125 ml (1/2 c) nonfat or 1% milk1. Preheat the oven to 230°C (450°F). In a medium bowl, combine the mix and milk, and stir until just moistened.

  2. Coat a baking sheet lightly with nonstick cooking spray. Drop the mixture by heaping tablespoons onto the baking sheet. Bake until lightly browned, eight to 10 minutes.

For a savoury addition, stir 125 grams (1/2 cup) finely shredded cheddar or grated Parmesan cheese into the dough.

Makes about 10 biscuits

• 500 ml (2 c) Biscuit and Pancake Mix (below)
• 125 ml (1/2 c) nonfat or 1% milk1. Preheat the oven to 230°C (450°F). In a medium bowl, combine the mix and milk, and stir until just moistened.

  2. On a lightly floured surface, turn out the dough and gently knead 10 times. Using a floured rolling pin, roll the dough out to a one centimetre (1/2 inch) thickness and, using a six centimetre (2 1/2 inch) floured cutter, cut out biscuit rounds. Reroll the scraps and cut out more biscuit rounds. Place the rounds on an ungreased baking sheet.

  3. Bake the biscuits until they are lightly browned, 10 to 12 minutes.

This mix will quickly make many favourite breakfast treats — not only biscuits and pancakes but also scones and waffles. With this recipe in your cook book, you'll find your biscuits and pancakes are fresh and fluffy; you'll never go back to store-bought mixes.

Makes about two litres (eight cups)

• 1.5 L (6 c) all-purpose flour or 750 ml (3 c) all-purpose flour and 750 ml (3 c) whole wheat flour
• 52 ml (3 1/2 tbsp) baking powder
• 250 ml (1 c) instant nonfat dry milk
• 15 ml (1 tbsp) salt
• 250 ml (1 c) vegetable shortening1.In a large bowl, combine the flour, baking powder, powdered milk and salt, and stir until well mixed. Using a pastry blender or two knives, cut in the shortening until the biscuit mix resembles coarse meal.

  2.Put the mix into a self-sealing bag, label, date and refrigerate for up to six weeks.

--------------------

Discover the smarter way to save time and money

Ready to start saving more on your groceries and pharmacy purchases? Download the FREE YP Grocery app today! It lets you create shareable shopping lists, automatically finds all the best deals and coupons, then delivers them right to you. No more manually scrolling through hundreds of flyers to find what you’re looking for!

Download the YP Grocery app now!