Voice 1: Our first breakfast treat is for blueberry pancakes, which take about half an hour to make. These light and fluffy pancakes are a Canadian favourite. This recipe makes ten pancakes.
Voice 2: Here are the ingredients you will need. Two hundred grams of self-raising flour; one teaspoon of baking powder; one egg; three hundred millilitres of milk; a knob of butter; one hundred and fifty grams of fresh blueberries; sunflower oil; and maple syrup
Voice 1: Mix together the flour and the baking powder in a large bowl. Add a pinch of salt. In a separate bowl, beat together the milk and the egg with a fork or whisk.
Voice 2: Make a well in the dry ingredients and stir in the milk and egg until you get a smooth batter.
Voice 1: Melt the butter in a small pan and add to the mixture. Beat the mixture until it is smooth.
Voice 2: Add half of the blueberries to the mixture, and stir to evenly distribute the berries.
Voice 1: Heat a teaspoon of sunflower oil in a large non-stick frying pan.
Voice 2: Drop a tablespoon of the mixture into the pan to make a pancake about seven centimetres across. Cook three or four pancakes at a time depending on the size of your frying pan.
Voice 1: Cook over a medium heat until bubbles form on the surface of each pancake. Then turn the pancake over using a spatula and cook for another few minutes until each pancake is a nice golden brown.
Voice 2: Remove each pancake, place on a plate and cover with kitchen paper to keep warm. Repeat until you have used up all the mixture.
Voice 1: Remove the kitchen paper. Pour a generous amount of maple syrup over your stack of pancakes, and top with the rest of the blueberries.
Voice 2: Now recipe number two: poached eggs on toast with feta cheese and avocado. This is a delicious and nutritious breakfast which only takes five minutes to prepare and five minutes to cook. Plus, this healthy meal is also great for people trying to eat less, because it only contains around five hundred calories.
Voice 1: You need two large eggs; two hundred grams of feta cheese; the juice of half a lemon; one teaspoon of chilli flakes; one ripe avocado; two tablespoons of white wine vinegar, and two slices of bread.
Voice 2: Fill a large saucepan with water, add the vinegar and bring to the boil. Once the water is boiling, reduce the heat under the pan until the water is simmering steadily.
Voice 1: Very carefully, stir the water with a spoon until it is swirling round the pan. Now, crack the two eggs into the middle of the whirlpool and cook for two and a half minutes.
Voice 2: Meanwhile, cut the avocado lengthways in half, remove the stone and scoop out the flesh into a bowl. Add the feta, lemon juice and chilli flakes and mash with a large fork. Toast the two slices of bread until slightly brown and crunchy.
Voice 1: Instead of putting butter on the toast as you usually would do, pile on the avocado mixture. Take the poached eggs out of the water one at a time and place on top of the avocado. Enjoy!