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W88 Introdution

you’ve recently switched to a plant-based diet, finding tasty vegan recipes to replace your staple meals can make things seem a little bit more manageable. Our vegan take on the classic breakfast omelette uses aquafaba (drained chickpea water) in place of eggs – but don’t worry about waste, you can use the leftover chickpeas to…

A boxed mix might seem like the easy way to make pancakes, w88 but this triple-tested recipe by the Good Housekeeping Test Kitchen is equally as simple and even more delicious. Perfect for your family’s Sunday breakfast or a 30-minute dinner (breakfast for dinner, anyone?), this best-ever recipe is a classic for a few reasons: It’s quick, versatile, and best of all, a hit with kids and adults alike. Whether you’re short on ingredients or still struggling with your flipping skills, check out these expert tips from Susan Westmoreland, culinary director, before you bust out your griddle.

What’s the secret to the best-ever pancakes?

One word: buttermilk. “The acidity in the buttermilk makes the tenderest pancakes,” Westmoreland says. “For best leavening results, reduce the baking powder in the recipe below to 2 teaspoons and add 1/2 teaspoon baking soda.

How do you make pancakes fluffy?

It’s simple: Don’t over mix the dry and wet ingredients. “First, put all your dry ingredients into a large bowl and whisk to incorporate the leavening(s) with the flour and sugar and get rid of any lumps,” Westmoreland recommends. “In another bowl, whisk your wet ingredients so that the egg, milk, butter, and flavoring are completely blended. Once that’s done, pour the wet ingredients in the bowl of dry ingredients and give it a few whisks, just until all the flour is moistened.” There’s no need to mix the batter until all lumps are gone because they’ll dissolve naturally.

How do I make flat pancakes?

For thinner pancakes, add more milk to the batter little by little until you reach the desired consistency.

Can I make pancakes without eggs?

To make, simply increase the baking powder by 1/2 teaspoon and add up to 1/4 cup extra milk as needed to make a pourable batter.

W88 Introdution

A boxed mix might seem like the easy way to make pancakes, but this triple-tested recipe by the Good Housekeeping Test Kitchen is equally as simple and even more delicious. Perfect for your family’s Sunday breakfast or a 30-minute dinner (breakfast for dinner, anyone?), this best-ever recipe is a classic for a few reasons: It’s…

you’ve recently switched to a plant-based diet, finding tasty vegan recipes to replace your staple meals can make things seem a little bit more manageable. Our vegan take on the classic breakfast omelette uses aquafaba (drained chickpea water) in place of eggs – but don’t worry about waste, you can use the leftover chickpeas to make more tasty vegan food. Simply stir them through a veggie curry for dinner, or whizz them up to make houmous and serve with crudités for a healthy snack. Adding courgette will help to aid digestion, as well as providing a good source of vitamin A, which supports your vision and immune system. Meanwhile, the pepper provides lycopene, which is believed to lower the risk of developing some cancers. And as well as boosting flavour, a regular intake of garlic can help improve your cholesterol levels, reducing your risk of heart disease. Now, anyone for a spot of brekkie?

Serves 2

2 tsp olive oil
1 onion, finely sliced
2 garlic cloves, crushed
1 romano pepper, finely sliced
1 courgette, cut into matchsticks
Drained water from 1 x 400g tin chickpeas
150g soft spelt flour
1 tsp mustard powder
¼ tsp turmeric
¼ tsp cayenne pepper
1 tbsp dill, roughly chopped
1 tbsp parsley, roughly chopped

1 Heat 1 tsp of olive oil in a non-stick pan and fry the onion for 5 minutes until it is soft. Add the crushed garlic with a pinch of salt and pepper, and fry for another 5 minutes.

2 Stir in the courgette and sliced pepper and fry for a further 10 minutes, until soft.

3 In a small bowl, make the ‘egg’ by whisking the chickpea water until soft peaks form, then sprinkle over the spelt flour, mustard powder and spices, and gently fold in.

4 Add the fried vegetables and herbs to the ‘egg’ mixture. Then season with the mustard powder, turmeric and cayenne pepper before transferring it back to the frying pan. Fry on medium-high for w88 4-5 minutes on each side until crispy and golden. The omelette will be quite fragile when flipping so it may be helpful to flip it onto a plate and then slide back into the pan.

5 Once cooked, cut into slices and serve with a green salad.