If you are feeling lazy but want a decent, filling, wholesome breakfast or brunch, try making a cakelet – a cross between a pancake and an omelet. By combining the two, the recipe becomes surprisingly easier, resulting in a savoury, fluffy, tasty meal.
2 large eggs
2 tablespoon plain flour
1/4 teaspoon baking powder
1/4 cup grated cheese
1 tablespoon butter
Pinch of salt
- Whisk the eggs until they are completely combined with no whites floating around
- Add the flour, baking powder, cheese and salt to the egg and whisk it lightly altogether
- Melt the butter in a small skillet (about 8″ in diameter) at medium heat
- Pour in the batter
- Once you see tiny bubbles starting to form and the mix starts to firm, flip the cakelet like a pancake
- Cook the other side for 2 minutes, until both sides are golden and it springs back when you poke the top
- Serve it any way you want it: the cakelet goes well with either sweet toppings such as jam or relish, or savoury toppings such as hummus, roasted tomatoes or bacon
If you find that the cakelet is too heavy, feel free to cut back on the amount of butter and cheese used. It is a very forgiving recipe that can be whipped up with little ingredients and minimal preparation, unlike a pancake or an omelet.
Original recipe from Bon Appetit’s Basically: https://www.bonappetit.com/story/cakelet