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Feast: Three pancake recipes to brighten up your weekend mornings
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As far as breakfast options go, pancakes literally take the cake – pun 100% intended. A good pancake is many things. It must taste right, and given that they must be eaten with fruit, butter, and syrup, it’s important that the cake itself is not too sweet. A small tablespoon of sugar in the batter is more than enough; any more and you’d be better off eating actual cake for breakfast. Keep it light. Add spice as desired – nutmeg, cinnamon, vanilla, and saffron all make good additions.

In terms of texture, a pancake must be fluffy. Experiment with different batter textures; thicker batters yield fluffier cakes, and thinner, runnier batters give you more bite. However you like it, it’s important to understand this: pancakes are very forgiving and it’s very hard to mess them up, so give it a few gos until you have the recipe that’s perfect for your own palate.

Don’t be discouraged if your pancakes come out aesthetically lacking. Fill a piping bag with the batter, and pipe out circles onto a hot, oiled non-stick pan. You can also use a metal spoon to gently shape the pancake as it cooks. Either way, looks don’t matter so much as taste, so have fun with it!

Here are three recipes to get you going.