For most of us this time of year is all about getting some much needed rest and relaxation after a busy year. To me, holidays are synonymous with lazy days, lie-ins and big breakfasts. These are all crucial ingredients for my downtime December.

With the luxury of holiday-time on my side I can spend a little more time making much more exciting breakfasts for myself and a few lucky friends and family members. Although some think a breakfast isn’t a breakfast without a bit of bacon, there are plenty of delicious meat-free recipes you can choose from.

This is one of my favourite pancake recipes from www.myrecipes.com for you to try this festive season.

Enjoy and happy holidays!

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 1/2 cups buttermilk
• 1/4 cup butter or margarine, melted
• 1 cup fresh blueberries, rinsed and drained
• Sunflower oil 

Preparation

In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries. 

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature.

Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer.

Coat pan with more oil as necessary to cook remaining pancakes. 

Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° C oven for up to 15 minutes.