Muffin Tin Pancake with Fruits by Anna Ng

Ingredients:
1 cup of flour
1/4 cup sugar
1/2 cup melted butter
1/2 cup milk
2 teaspoon baking powder
1 teaspoon vanilla
1 large egg

Fruits of your choice

Method:
Mix all ingredients well and bake in preheated oven at 160°c for 20 mins.

Mantou with Hoisin Minced Chicken and Vegetable by Sunny Wong

Method:

Mix plain flour, honey, baking powder and full cream milk to a thick batter consistency. Then scoop into silicone cupcakes trays (3/4 full). Microwave on high heat for 1.30sec.

Filling ingredients- Minced chicken, garlic, carrot, silverbeet and Sunny's bbq sauce (hoisin sauce, fresh ground pepper, tomato sauce, soy, oyster sauce and honey).
Once the work is hot add chicken and cook till light brown. Then add balance vegetables and Sunny's bbq sauce. Can add cornstarch + water to thicken.

Dorayaki by Jenny Yennee's Son :)

Ingredients:
4 large eggs
140 g (2/3 cup) sugar
2 Tbsp. honey
160 g (1 cup) plain flour
1 tsp. baking powder
1-2 Tbsp. water
2 Tbsp. oil

Method:

1. In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.

2. Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.

3. Stir in ½ Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, pancakes will be too flat and not fluffy.

4. Heat a large non-stick frying pan over medium-low heat. Dip a paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of dorayaki. 

5. With a ladle, drop the batter from 6" (15 cm) above the pan to create 3" (8 cm) diameter pancakes. When you see the surface of the batter starting to bubble, flip over and cook the other side. Transfer to a plate and cover up with a damp towel to prevent from drying. Continue making pancakes.

* Make sandwich with nutella. Put more nutella in the center so the shape of dorayaki will be curved (middle part should be thicker).

Lollipop Pancakes by Fiona Low

Ingredients:
1 1/4 plain flour (135g)
1 1/2 tsp double acting baking powder
1 cup milk
2 tbsp castor sugar
1 tbsp oil
2 large eggs (separated)
pinch of salt

Method:
1. Sieve flour and baking powder.
2. Mix egg yolks, sugar and milk.
3. Stir in oil.
4. Beat all dry ingredients and wet ingredients to form batter.
5. Whisk egg whites with salt till soft peaks.
6. Fold batter and egg whites together.
7. Pour batter onto pan and put the stick in, when it become bubbly on the top, flip it together with the lollipop stick (can be bought from bakery shops).

Breakfast Ideas by Jenny Yennee

Egg Mayo Spread by Joanne Lum

Ingredients:
4 hard boiled eggs
1 1/2 medium size onions
mayo, salt & pepper

Method:

Cool hard boiled eggs before removing the shells. Finely chopped. Same goes for onions. Put them in a large bowl & add mayo, pinches of salt & a dash of pepper to taste. Mix well.

(refrigerate for cold serving)

Grilled Cheese Egg Toast by Casey CY

Ingredients:
1 slice bread
1 egg
1 tablespoon mayonnaise
Little salt to taste
Little black pepper to taste
25 g Mozzarella
(WWH: I didn’t have mozzarella cheese at home. I substituted it with cheddar cheese and yellow cheese)
½ tablespoon tomato sauce
Some dried Parsley

Method:
1. Spread tomato sauce evenly on the bread
2. Squeeze a line of mayonnaise along the side of the bread.
3. Add an egg in the center of the bread
4. Add little salt and black pepper to the egg.
5. Preheat the oven to 200°C / 395°F, bake it for about 10 minutes or until egg white is done.
6. When serve, sprinkle some dried parsley.

Vege Fruit Patties by Jenny Puah

Ingredients: 
One medium russet potato (boiled)
grated carrot
grated broccoli core
finely cut one skinned large green apple
onion
garlic
one egg
oats (about 3-4tbsp)
a little salt n pepper
all purpose flour

Method: 
Mix all (except flour) together, add more oats if the mixture is too wet, use spoon to scoop some, place on flour to coat, use hand to shape round shape, press down a little, preheat wok with enough corn oil, then fry till golden brown.

French Toast with Cheese by Alicia Gan

Ingredients:
3 eggs
2 tbsp fresh milk
1 - 2 teaspoons sugar
Some butter
6 to 8 slices bread (cut diagonally into halves)
4 sandwich/slice cheese (cut diagonally into halves)

Method:
1. Beat the eggs, sugar and milk together until well-blended.
2. Place a cheese in between 2 slices of bread.
3. Melt the butter in a skillet pan/ hcp until frothy.
4. Carefully dip both sides of the sandwich into the egg-milk mixture and fry in the hot butter, turning over once. Cook until the bread is golden.
5. Drain on paper towels and serve hot hot!

Egg in Nest by Sandra Yp Yeong

Ingredients:
mini bread Roll x 1
normal egg x 1
1 knob of butter

Method:
1. Slice off the top of the roll.
2. Pull out as much of the inside of the roll as you can.
3. Apply thick layer of butter.
4. Sprinkle some pepper and salt (if for adult, if for kid.. no need)
5. Crack the egg (don't use jumbo egg) and fill (or you can put others things. like cherry tomato, bacon, sausage, tuna etc)
*supposed to sprinkle some grated cheese.. but I forgot
6. Bake in oven at 180C for 15 - 20 mins depending how cooked you want the eggs to be. If bread roll start to "burnt" and egg not set yet, you can cover with foil loosely.

Avocado Egg Rolls by Sandra Yp Yeong

Ingredients: 
Hardboil egg
Avocado
Black pepper
Salt

Method:
Just mash all together and apply on flatten bread and roll. Cut and serve.

Breakfast Ideas

Simple kiddo breakfast~

★Cuppa-Ham with egg

★Butterfly toast

★Creamy chix soup

By Czindie YamadaMiche

Pan fry egg + bacon + full cream milk served with half cup of full cream milk

By Adeline Liew

Blueberry oats with a dollop of vanilla yogurt 

By Amanda Tan

Banana Pancake by Lim Soo Sean

Method:
120g flour mixed well with 1tsp baking powder, then add 1 egg, 200g banana puree, water or milk until thick batter is formed. Add 1tbsp vco. Mix well. Pan fry with vco. Serve with honey.

Gold Kiwi & Honey Crepes by Pui Hua

Recipe Link : http://food4littleones.blogspot.com/2013/08/sweet-savory-gold-kiwi-and-honey-crepes.html

Banana Pancakes by Joanne Lum

Method:
Mash a small banana, whisk an egg for a minute, fold in the mashed banana & pan fry with olive oil or butter. The pancakes may not be very fluffy. For better result, whisk egg white separately.

Pancake (no baking powder) by Chai Ping

Ingredients:

1）plain flour -- 1cup（240cc）

2）water -- 210cc, you may use fresh milk if you like

3）brown sugar -- 1tbsp（15g）

4)  extra virgin olive oil --2tbsp（30g）

5）sea salt --1g ( I omit salt as I add cheese powder this time, ~I use ~30g of cheese)

6）2 eggs separate the yolk & white

7)  some black sesame and flaxseed

Method:

-Separate the eggs yolk and white and place into separated mixing bowl. 

-Add brown sugar into egg yolks and beat until combined.

-Add in salt, olive oil and water/milk, mix well.

-Slowly add the flour into the mixture, stir until completely mix into the wet mixture. Add black sesame and flaxseed. Put aside. 

-Use electronic mixer to whisk egg white until foamy ( abt 5-8 minutes).

-Fold the egg white into the wet batter until well blended (being careful not to deflate the batter). 

-Scoop the batter and fry using non-stick frying pan. When bubble starts to appear on the top surface, turn over and cook until brown color ~30 sec.

Orange Ricotta Pancakes by Kelley L F Mancer

Ingredients:
2 eggs (separate the egg whites and egg yolks, beat the egg whites till soft peak)
1 cup of self raising flour (sifted)
1 cup of milk, orange juice and rind from 1 orange
1 cup of ricotta cheese 

Method:
Mix the egg yolks, ricotta cheese, milk, orange juice and rind together. Then add the self raising flour until well combined. Finally gently fold in the beaten egg whites into the mixture till well combined. Grease the pancake pan well. Use a ladle to pour the batter onto the pan. Turn when you can see the bubbles. I think about 2-3 mins each side. I don't add sugar here as these pancakes serve with maple syrup. These pancakes are very fluffy and light.

Mini Eggless Applesauce Cinnamon Pancakes by Kristie Kou MummyJays

(makes approx 30 mini cakes)

Ingredients:
1 cup plain flour
1tsp sugar
1tsp ground cinnamon (can omit if you don't want cinnamon smell, we love cinnamon and goes well with apples)
2tsp baking powder
3/4 cup milk
1/3 cup applesauce (steam apples till soft and puree)
1tbsp vege oil
1tsp vanilla extract
A knob of butter (melted..I didn't measure how much, roughly about 2 tbsp butter)

I used our shimono blender

Method:
Combine all dry ingredients and mix slightly, pour in wet ingredients. Blitz until all blended. Be careful not to over mix (take the cup out and shake a bit as flour is stuck at the top). Heat pan and cook batter (scoop about 1 tbsp batter each to make mini pancakes). Flip when you see bubbles. I used low fire for easy control. Ifs got cinnamon, pancakes are slight darker brown.

Tofu Pancakes by Chloe Lee

Ingredients:
200ml cake flour (around 3 tbsp)
1/2 tbsp sugar
1 egg
1/2 (200g) soft tofu

Method:
1. Beat the egg and tofu first, then pour into the flour bowl slowly. 
2. Mix until the batter is smooth. 
3. Heat the pan and fry.

Oatmeal Banana Pancake by Lim Soo Sean

Recipe link : http://home-cooked-ecstasy.blogspot.com/2013/01/healthy-pancake-abcd.html