Dessert for breakfast

Feeling guilty about that chocolate cupcake you snuck after dinner? It’s said that breakfast is the best time to indulge—you’ve got the rest of the day to work off the calories. What could be better than having dessert for breakfast?

Chocolate chip pancakes
Golden brown, caramelised pancakes studded with melting chocolate chips, and topped with honey.

Prep time: 15 minutes
Cooking time: 15 minutes
Serves: Four

•    1 cup flour
•    1 tsp baking powder
•    ½ teaspoon salt
•    1 tbsp brown sugar
•    1 cup milk
•    1 tbsp vinegar
•    30 g butter, melted + extra, for cooking
•    1 egg
•    1 tsp vanilla essence
•    60 g chocolate chips

1.Whisk flour, baking powder, salt and sugar together in a bowl. In another bowl, whisk, milk, vinegar, butter, egg and vanilla essence together.
2.Slowly add the liquid ingredients to the dry ingredients, and mix until just combined. Mixture will be thick. Stir in chocolate chips and let rest for 3 minutes.
3.Heat butter in a non-stick pan and spoon 2 tbsp of batter per pancake into the pan. Cook about two to three pancakes at a time, depending on the size of the pan. Cook on both sides until golden brown and serve hot with maple syrup or honey.  


Lemon blueberry muffins
Fluffy, airy muffins, laced with sweet and sour berries and with a tangy smack of fresh lemon.

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: Four

•    2½ cups frozen blueberries (use while still frozen)
•    3 cups flour
•    1 cup sugar
•    2 tsp baking powder
•    ½ tsp salt
•    115 g unsalted butter, melted
•    3 large eggs
•    ¾ cup sour cream
•    juice and zest of 1 lemon
•    1 tsp vanilla essence

1.Preheat oven to 180° C. Line a 12-cup muffin tray with paper liners and set aside. Pulse half the blueberries in a food processor until coarse. Set aside.
2. Whisk flour, sugar, baking powder and salt together. In another bowl, whisk melted better, eggs, sour cream, lemon juice and zest and vanilla essence together. Stir the chopped berries into the mixture.
3.Slowly whisk the liquid ingredients into the dry ingredients until just moist and blended. Do not overmix. Gently stir in the remaining blueberries.
4.Spoon batter into lined tray and bake for 30 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let rest for 5 minutes and then serve immediately.