Tag Archives: Pizza

Pizza for Breakfast?

22 Apr

I saw someone on pinterest do a post about having pizza for breakfast.  My two LOVE making pizza so I thought this was right up their street!

We set about making the pizza batter (recipe at the bottom), M was a great help, F not so much!  I got F rooting around in the freezer for frozen berries.  She cam up trumps and we got them simmering on the hob with a little bit of sugar to make our sauce.

We made the pancake quite thick so it was a bit more like an American breakfast pancake.

Maxwell stirring the pancake batter

We then flipped the pancakes, of course, to cause great excitement – sorry no pics, it was hard enough to flip without taking pictures!

Once the berries had popped and cooked down a bit I poured them into two bowls to avoid arguments and set them up on the table with the pancake and a couple of spoons for them to spread the sauce.

Making Pancake Pizzas (2)

And then for the topping of choice – pineapple!  Only a few bits of pineapple made it to the pizza as it was snaffled before it touched down… as did a lot of the sauce as you might be able to see from their mouths!

Making Pancake Pizzas (3)Making Pancake Pizzas

And here is the finished slice…

Pizza for Breakfast

This was an excellent alternative to baking, the kids loved being so involved and they weren’t stuffed with cake mix along the way!  I highly recommend it.

I would love to hear if you have some good alternative breakfast ideas!

The Recipe 

  • 100g plain flour
  • eggs
  • 300ml semi-skimmed milk
  • 1 tbsp sunflower oil or vegetable, plus extra for frying
  • pinch salt
  1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
  3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for an even layer.
  4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, if it’s golden it’s time to flip.  You can play safe and use the fish slice, or you can be brave and with both hands holding the pan handle, shake the pan a little to loosen the pancake and then throw up in the air and hope!  If it doesn’t land on the floor, put it back on the hop until the other side is golden and then it’s ready to eat.
  5. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.