Normally Daniel has coffee and a bowl of muesli or a toasted bagel with cream cheese for his breakfast during the week. Such a good man! I don’t have to prepare his brekkie for him. Imagine I’m married to a traditional Korean guy. I will have to get up early to cook up a bowl of rice, soup, a few side dishes in the morning! Weekend breakfast is, though, a little bit of treat for him. I make some breakfast muffins or pancakes or eggs if I’m in mood. Today it is savoury pancakes with chopped kale and grated cheese and a drizzle of warm cayenne honey. Pancakes are crispy outside and gooey soft inside just the way it should be. It is sweet but a little bit of kick from cayenne pepper. I think this combination works because it just disappeared in 5 minutes š I reckon you can have this anytime of the day, not just for breakfast.
Ingredients
100g self-raising flour (you can use buckwheat or rice flour for gluten free option)
1 egg
1/2 cup chopped kale
1/4 cup grated cheese
milk
2 teaspoons of coconut oil
salt and pepper to taste
2 heap tablespoons of honey
1 teaspoon of cayenne pepper
Lightly beat an egg and milk in a mixing bowl. Add sifted flour into the egg mixture, and then kale and cheese. Combine well and season. Heat up the non-stick pan, add coconut oil, pour the batter not too thick. Cook over medium heat for 3-5 minutes each side until golden outside and cooked inside. Heat up the honey with cayenne pepper in a small pot, and drizzle over the pancakes before serve.
