3 yummy weekend breakfasts

Spoil your family with one of these delicious breakfasts this weekend.


Wholewheat crumpets with peanut butter and maple syrup

Have some fun in the kitchen and ask the kids to help prepare the batter for the crumpets!


  • 1 cup (150g) wholewheat flour
  • 15ml baking powder
  • 30g caster sugar
  • 1 egg, whisked with a pinch of salt
  • 180ml milk, approx.

To serve: Peanut butter, maple syrup and dried fruit


  1. To make the crumpet batter, combine the flour, baking powder and sugar in a bowl, gradually adding the egg and the milk and whisking together to form a smooth batter.
  2. Drop spoonful’s of mixture into a hot non-stick frying pan. When bubbles appear on the surface, turn the crumpet and brown the other side.
  3. Serve warm with a spoonful of peanut butter, drizzled with maple syrup.

Fruity omelette

*Makes 2


  • 40ml sunflower oil, for frying
  • 2 large eggs
  • 15ml milk
  • 15ml sunflower oil
  • Salt and pepper to taste

For the filling

  • 50ml vanilla yoghurt
  • 1 naartjie, segmented
  • 100g blueberries
  • 100g strawberries, halved
  • 15ml brown sugar


  1. To make the omelette, combine the eggs, milk, and salt and pepper in a large mixing bowl. Beat with a fork, taking care not to let the mixture become frothy.
  2. Heat the oil in a heavy-based, non-stick frying pan and pour in the egg mixture. Lift and swirl the pan to coat the entire bottom. Cook until the edges are golden brown, and then use an egg lifter to cut the omelet into quarters. Flip each quarter with the egg lifter to cook the other side.
  3. To serve, drop a spoonful of yogurt on an omelet quarter, add some fruit, sprinkle over the brown sugar and top with another quarter.

Breakfast pitas

*Makes 3


  • 30ml sunflower oil
  • 3 pita breads
  • 1 medium red onion, finely chopped
  • 4 eggs
  • 30ml milk
  • 6 bacon rashers, fried and broken up
  • 125g Cheddar cheese, grated
  • A handful of fresh coriander
  • Salt and pepper to taste


  1. Heat the oil in a large pan and gently fry the onion until it’s soft but not browned.
  2. Crack the eggs into a bowl and beat in the milk, and a little salt and pepper.
  3. Add the egg to the onion and cook until fluffy (about 5 minutes).
  4. Sprinkle the coriander over and spoon the egg into the pitas. Top each pita with the bacon pieces and Cheddar cheese. Serve warm.

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