Brunch is always a good idea

The meal time designed to let you cook, consume and chill

If you’re unfamiliar with the term ‘brunch’ it’s basically putting off breakfast until mid-morning which as a result of timing, also means it substitutes lunch too. Fortunately it’s become a regular weekend ritual for us Brits. You’d be surprised how holding off food fuel until 11am-1pm has benefits (and we don’t just mean the extra hours of sleep). From superfood smoothies, to pancakes and hearty bowls of fruit and grains, brunch can generally be more balanced as it features a good ratio of carbs, fruit and protein. (This is mainly because you make better nutritional choices when you aren’t short for time). Think of the digestive system perks too — for the simple fact you aren’t rushing it down before you leave the house for work or activities. Just cook, consume and chill.

CRISPY THIN SAVOURY PANCAKES BATTER

The flavour of these crepe-like, crispy, rice flour pancakes is like the rice wrappers used in fried spring rolls. They are great with any savory filling you can think of, but you really should try them with this Vietnamese-inspired mushroom filling. Note that for best results, it’s important to use a nonstick pan that’s in good shape.

Makes: 6 pancakes

• 1¼ cups (295ml) filtered water

• ¼ cup (60 ml) unsweetened tinned coconut milk or coconut cream

• ¼ cup (60 ml) vegan fish sauce

• 1 cup (160 g) white rice flour

• ¼ cup (32 g) organic cornstarch

• ½ tsp dried shiitake powder

• ⅛ tsp Maldon sea salt

• 2 tbsp (30ml) melted coconut oil, as needed

1 In a medium bowl, whisk to combine the water, coconut milk, vegan fish sauce, rice flour, cornstarch, shiitake powder and salt. Cover and let stand for at least 1 hour, or refrigerate overnight. Whisk again before use. Bring back to room temperature for 1 hour if chilled overnight.

2 To cook the pancakes, heat 1 teaspoon (5 ml) of oil in an 11-inch (28- cm) nonstick frying pan over medium heat. Add a scant. cup (110 ml) of pancake batter, quickly tilting the pan to cover most of the surface. Cover with a lid to ensure even cooking and minimal cracking.

3 Cook until the edges and bottom are golden brown, about 8 minutes. Adjust the heat as needed. Carefully flip the pancake to cook the other side for 2 minutes. Fill as desired. Repeat with a second pancake, heating 1 teaspoon (5 ml) of oil each time and making sure to stir the batter with each batch. You should get 6 pancakes in all, but this amount may vary slightly.