An early morning surf inevitably brings on a hearty appetite, especially when its done as a 6.am family jaunt to the beach.
It's usually just Kate and her dad that brave this hour in the winter months, but as summer gets into full swing who can resist those incredible mornings when the ocean is every shade of azure.
There's not much to beat the sound of pounding surf, the smell of salty sea air,
while watching the sun slowly push it's way up over the horizon.
These are the times that memories are made of!
The excitement and anticipation of a heartwarming breakfast, it seems, is the only way to drag my unruly bunch, (dogs included), off the beach.
So, this morning, I have given an all American staple a bit of a twist with a maraschino cherry syrup.
Serving them hot with a generous drizzling of syrup (in this case my maraschino cherry syrup), a few rashers of crispy bacon and some slices of banana will leave your tribe feeling delightfully satisfied.
FLAPJACKS
500g cake flour
20 ml baking powder
2 ml salt
2 eggs
50ml sugar
250 ml milk
20 ml melted butter
Sift flour, baking powder and salt into a bowl. Beat eggs
and sugar together, then stir in milk and butter. Fold in
flour mixture and stir well to form a smooth batter. Bake
tablespoons of batter on a hot griddle, turning once.
MARASCHINO CHERRY SYRUP
Traditional syrup
Maraschino liquor (or any cherry liquor)
Heat 1/2 a cup of traditional syrup with 1 tablespoon
Maraschino liquor, (to your taste). Allow to cool slightly,
then drizzle over the flapjacks, bacon and bananas.
Decorate with syrup soaked maraschino cherries.
"I could never stay long enough on the shore;
the tang of the untainted, fresh, and free
sea air was like a cool quieting thought!"
'Helen Keller'
