Ideas for simple, appealing and fast breakfasts by Lucy Marsh, illustrations by Neris Johnson

Pancakes

Make a big batch of pancake mixture the night before (ideally it needs time to rest after whizzing) and it will last a few days. Interchange between the thin crepes and American-style thicker ones. Fill with blueberries, maple syrup or anything you have handy, including cheese. You can freeze cooked pancakes – just place a layer of baking paper in between each one.

Crepe recipe (makes 30)
500g flour
6 eggs
1 ltr milk
2 tsp salt
30g melted butter
butter, for frying

Put the flour into the large bowl. Add the eggs, salt and melted butter and mix. Gradually pour in the milk while whisking continuously. I sometimes blitz all the ingredients in a Kenwood.

American pancake recipe (makes 8)
350g self-raising flour
220g caster sugar
2 tbsp baking powder
4 eggs
550ml full fat milk
butter, for frying

Sift the flour into a bowl with the baking powder and caster sugar. Add the eggs and milk, whisk together.

Heat a little butter in a non-stick pan and then add 2 tbsp of batter for each pancake. Swirl the mixture in the pan, until it is evenly spread.

Cereals

Porridge
Breakfasts don’t get much more wholesome than porridge. It is a great source of fibre and helps keep your digestive system healthy. It releases its energy slowly so kids won’t flag mid-morning and is a good comforter when the mornings get darker and colder. I prefer it made with milk or soya milk (higher in protein and lower in cholestrol than cow’s milk) – only takes fives minutes over a medium heat. Sprinkle with a teaspoon of golden syrup or brown sugar.

Other cereals
Liven up a bowl of Shreddies or Weetabix with dried fruit. Or why not make your own museli.

Home-made museli recipe
350g oats
50g sunflower seeds
50g pumpkin seeds
75g dried cranberries, blueberries
or raspberries
100g dried apple rings or apricots, chopped.

In a preheated (190°C) oven spread the oats in a large roasting tin and bake for 15-20 minutes. Tip into a large bowl and leave to cool completely. Mix well with the other ingredients. There is no need to add extra sugar as the fruits are sweet enough.
To serve mix with plain yoghurt or milk – you might like to mix in a fresh chopped banana.

Smoothies

You don’t have to include bananas to make a great smoothie. To get the thick consistency you need ice.

For three large smoothies
Half a large pineapple, one punnet strawberries and 15 ice cubes. Blitz in Kenwood or equivalent. Works well with every fruit, especially kiwis and mango.

Eggs and ham

A savoury breakfast, such as eggs, cheese and ham is a favourite with the German and Swiss. Boiled, scrabbled or poached eggs on wholemeal toast or brioche. Limit egg intake to one a week. For a treat, try French toast:

French toast
2 eggs
4 slices of wholemeal bread
sugar

Beat the eggs (you can thin the mixture with a small amount of either milk or orange juice) and pour into a shallow bowl. Dip the bread individually into the egg mixture and flip. Then place in a pre-heated frying pan or griddle with a little bit of butter. Cook until both sides are browned and the egg has cooked through. Eat plain or sprinkle with vanilla or cinnamon-infused sugar or any other favourite topping.

Yoghurt

A bio yoghurt does wonders for the digestive system. The amount of sugar hidden in some flavoured yoghurts borders on the criminal. Making your own is easy and children will enjoy the ‘magic’ of it turning into yoghurt overnight. Have it plain or flavour with honey or fruit compote.

For 500ml natural yoghurt
1 litre full fat milk
2–3 tablespoons commercial or home-made plain yoghurt at room temperature mixed with a few tablespoons of milk

Bring milk to just under boiling point and then pour into a glass or earthenware dish. Let the milk cool to about 42°C/104°F. Carefully pour the yoghurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface. Cover with a cloth, place in a warm, draft-free place for 8–12 hours or overnight. Do not disturb it until the yoghurt has thickened. Drain any excess liquid and store in the fridge for 4–5 days. To make a “thick” yoghurt, remove the skin on the surface of the yoghurt just made and pour the yoghurt into a muslin bag. Hang the bag over a bowl and let drain for 2 hrs or until the desired thickness is obtained.

Fruit salad or stewed fruit

If your children aren’t keen on fruit, a bowl of fresh fruit salad is much more enticing than a single piece. Vary the texture and colour as much as the season allows.

Stewed apples and pears
Peel and cut the fruit into eigths. Add a tablespoon of brown sugar and three tablespoons of water or a flavoured water (like rose or orange). Cook on low to medium heat until soft.