This week on The Happy Page: If an English muffin and a pancake had a baby…okay, that doesn’t even make sense to me, and I just typed it. But this is a classic for breakfast. Or brunch. Or afternoon tea. Just make some and eat them, you’ll see. And they keep pretty well, so you can make a batch on the weekend and have them for breakfast throughout the week.

The recipe is on The Bread Kitchen website, but if you’re in a hurry to get baking – not that you can ‘hurry’ things made with yeast very much – then here is the list of ingredients: 2 cups flour, 1 cup warm milk, 3/4 cup warm water, 2 teaspoons (or 1 packet) yeast, 1 teaspoon salt, and 1 teaspoon sugar.

The Happy Page