Your Morning Breakfast Series by Vijaya Selvaraju

Heat a non-stick frying pan on medium heat.
Crack one egg into a small bowl. Season with a pinch of salt or 1 tbsp of store-bought pesto/salsa. Whisk well.
Add ½ tbsp of butter to the frying pan, and stir to coat the bottom of the pan. Add the whisked egg, and swirl the pan to cover the base with the egg. Press a flour tortilla onto the egg. Once the egg has set, flip the tortilla over.
Sprinkle over ¼ cup of the TexMex cheese, and lay 2 slices of ham on one half of the tortilla.
Fold over the tortilla to create a quesadilla, and flip so that both sides are golden brown, and the cheese in the middle has melted.
Cut into triangles, and serve immediately.

For the batter

To garnish

To a bowl, add the eggs and sour cream. Whisk until smooth. Then add the sugar, salt and vanilla extract. Whisk together. Then add the flour, baking soda, and baking powder and whisk until no streaks of flour can be seen.
Heat a nonstick frying pan on medium heat and add the butter. Swirl the butter to cover the pan, then remove the melted butter with a paper towel.
Pour the batter into the pan to form the pancakes (any size you want, but I like when they are about 4 inches in diameter). Wait until bubbles begin to form on top, then flip and cook for an additional 30 seconds or until the batter has completely set.
Transfer to a plate, and repeat with the remaining batter.
Enjoy immediately with butter, maple syrup and fresh berries. Or create pancake sandwiches for breakfast on the go with your favourite nut/seed butter, sliced bananas and chocolate chips.
If meal-prepping, let the pancakes completely cool to room temperature. Then transfer to a parchment lined baking tray and freeze until solid, before transferring to a freezer bag.
To reheat, simply toast, or heat in the microwave covered for 30 seconds (for 2 pancakes).

Your Morning Breakfast Series