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# GIANT PANCAKES WITH STRAWBERRIES

## INGREDIENTS:
- 2½ cups plain flour
- 5 tsp baking powder
- 3 tbsp sugar
- ½ tsp salt
- 1 tsp vanilla essence
- 1 egg
- 2 cups + 2 tbsp milk

## INSTRUCTIONS:
1. Combine flour, baking powder, sugar, and salt in a bowl and mix briefly with a whisk to combine. Add vanilla essence, sugar, and milk. Whisk until lump-free.
2. Heat butter in a non-stick pan (25cm/10" diameter) over medium-high heat. Use a paper towel to wipe the butter off the pan thoroughly.
3. Pour half the batter into the pan and swirl around to evenly cover the base of the pan.
4. Cook until bubbles appear on the surface. Lift the edge and peer underneath - if it is golden, it is ready to flip. About 2 minutes.
5. Flip the pancake and cook the other side for 1½ to 2 minutes. The other side will not take as long to cook.
6. Remove from the pan and repeat with the remaining batter. You will not need to put butter in the pan again.
7. To serve (optional) - top with slices of strawberries and a sprinkling of powdered sugar with maple syrup on the side.

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# PARMESAN FRENCH TOAST

## INGREDIENTS:
- 4 slices slightly stale sandwich bread or 8 slices French stick
- 3 large eggs (or 4 small eggs)
- ½ cup milk (or cream)
- ¼ cup grated parmesan cheese
- 1 tbsp fresh chopped parsley (optional)
- Pinch of salt
- Pepper
- 1 tbsp butter

## INSTRUCTIONS:
1. Place butter in a large pan over high heat.
2. Lightly whisk eggs, milk, parmesan, parsley, salt, and pepper.
3. Dredge bread into the egg mixture, shake off excess, then place into the pan. If your pan is large enough, cook all 4 pieces at the same time.
4. Scrape any remaining cheese at the bottom of the egg mixture bowl onto the bread in the pan.
5. Cook each side until golden - 1 to 2 minutes.
6. Eat immediately, while warm!