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My favourite meal of the day is breakfast. However, ironically, I only have breakfast when on vacation. Why?

Well, simply because the early morning chaos of getting the kids ready for school does not allow me the luxury of sitting down, basking in the early morning light, biting on delicious carby toast, protein eggs, fatty cheese and nutritious juice.

All I have time for is my wake-me-up cuppa chai, and that, too, in between packing lunches and preparing breakfast for the kids. Welcome to motherhood, and the mothers of school-going kids, reading this piece must smile and agree with me.

I must admit that my all-time favourite nashta has to be puri, chana and halwa. However, that is only accessible on our trips to the homeland. And imagine what it would do to the waistline if consumed every day! Here are some of my favourite holiday breakfast recipes, from my kitchen to yours:

FRENCH CREPES

Ingredients

2 large eggs

¾ cup milk

½ cup water

1 cup flour

3 tablespoon melted butter

Butter for coating the pan

Method

Combine all ingredients in a blender and pulse for 10 seconds. Rest the batter in the refrigerator for an hour. The batter must be used within 48 hrs.

Heat a small non-stick pan, and coat it with butter. Pour one ounce batter into the centre of the pan and swirl to spread evenly. Cook for 30 seconds and flip to cook the other side for 10 seconds. Rest flat to cool. Once the crepes have cooled, you can stack them and store in sealable plastic bags in the refrigerator for several days, or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Fill with your favourite filling and serve.

MEXICAN CHURRO PANCAKES

Ingredients

1 1/2 cup all-purpose flour

1 tablespoon baking powder

2 tablespoons light brown sugar

1 teaspoon salt

1/2 teaspoon cinnamon powder

3/4 cup whole milk

1/2 cup sour cream

2 large eggs

1 teaspoon pure vanilla extract

1 tablespoon butter

1 cup cinnamon sugar

1/2 cup melted chocolate or Nutella

Method

In a large bowl, mix flour, baking powder, brown sugar, salt and cinnamon. In a separate bowl, mix milk and sour cream, adding eggs one at a time. Stir in vanilla. Mix the wet and dry ingredients, stirring until combined.

Melt butter in a large non-stick skillet over medium heat. When the butter is foamy, reduce heat to medium-low and ladle pancake batter into the skillet. Cook until bubbles start to form in the batter and the pancake is golden underneath, about three minutes.

Flip and cook the other side until golden, for another three minutes. Immediately toss pancakes in cinnamon sugar. Repeat with remaining batter. Serve immediately with melted chocolate or Nutella.

DUTCH TATER TOTS

Ingredients

8 medium potatoes, boiled, peeled and hot

1 tablespoon flour

Pinch of pepper

1 teaspoon salt

2 tablespoons onions, finely minced

Oil for frying

Method

Finely shred or use a ricer, while potatoes are still hot. Stir in flour, salt, pepper and onions. Heat oil in a heavy pan. Form small balls of potato mixture and drop in oil; fry until slightly golden. Drain on paper towels, serve or freeze for future eating.

To defrost, remove from freezer and bake in single layers on a greased baking sheet, at 400 degrees until desired done-ness.

EUROPEAN SCRAMBLED EGGS

Ingredients

1/2 tablespoon butter

4 large eggs

1/8 teaspoon salt, or to taste

Method

Melt butter in a medium non-stick pan over medium-low heat. Crack eggs into a bowl, add salt and whisk until blended.

Once the butter begins to bubble, pour in the eggs and immediately, using a silicone spatula, swirl in small circles around the pan, until the eggs look slightly thickened and very small curds begin to form, about half a minute. For a few seconds, run and sweep the spatula across the pan (around 15 seconds).

Remove the pan from heat when the eggs are runny. Rest for a few seconds in the pan. Stir and serve immediately. Serve with an extra sprinkle of salt, a dash of black pepper and a few fresh chopped herbs and cheese (if desired).

Originally published in Dawn, EOS, July 1st, 2018