Pancakes are great, but have you ever tried lemon pancakes, with berries and almonds in them? It's an elevation, from a regular treat to a decadence! The grated lemon zest gives off a citrusy fragrance to the batter that is perfect to wake you up, and berries as well as almonds add antioxidants and protein, not to mention making your Pancake Day a lot more interesting.
This recipe calls for buttermilk, but in case you don't have or can't find buttermilk, here is how to compensate: use the same amount of regular milk, add a tablespoon of lemon juice and let sit for 5-10 minutes. This will give you the tanginess you'd get if you use buttermilk.
Another note to perfect pancakes is this: DO NOT OVERMIX THE BATTER. This is how you end up having no volume or fluffiness in your pancakes. 

What You Need:
1 1/4 cups all purpose flour
1 tsp bicarbonate soda
1 tsp baking powder
1/2 tsp salt
1 egg
1 1/4 cups buttermilk
2-3 tbsp melted butter
1 tbsp sugar
1/2 tsp grated lemon zest (OR, 1 drop food-grade lemon essential oil)
 3/4 cup frozen berries
1 handful sliced almonds

What You Do:
1. Sift the flour, bicarbonate soda and baking powder and salt together.
2. Beat the egg with a whisk until it’s pale yellow. Add the buttermilk and whisk again. Add in the grated lemon zest (or food-grade lemon essential oil).
3. Add the sifted flour and mix. Do not overmix, a few lumps are fine. This is what gets the pancakes fluffy.
4. Add the melted butter and sugar to combine.
5. Heat a non-stick griddle to medium heat. Add a ladle of the pancake mix. Top with berries and almonds. Turn when bubbles begin to form on the surface.
6. Eat immediately, even better with some maple syrup.
7. You can keep the batter in the fridge for another day, it will last for about a week.

Baked eggs are things that sound fancy, when in fact, they are absolutely not and it is hard to screw them up. If you're somebody who enjoy half-boiled eggs, you'll definitely enjoy these herby baked eggs, which allow you to also dunk and soak toast in them, with the added bonus of buttery taste and the fresh herby addition to the entire dish.
You can use either an air fryer or an oven for the job, and fresh herbs are definitely recommended, although dried are not so bad either.
This recipe makes 2 small ramekins/baking dishes of baked eggs.

What You Need:
6 eggs
2 tbsp butter
8 tbsp of fresh milk
Herbs - all or anything between chopped coriander, parsley, rosemary and/or thyme
2 cloves garlic, chopped
2 tbsp grated parmesan
Salt, pepper

What You Do:
1. Heat the oven at 200-220 degrees (very hot!)
2. In 2 small ramekins or baking dishes, place the milk and butter equally in each (each ramekin: 1 tbsp butter, 4 tbsp milk)
3. Place the ramekins in the oven or air fryer, heat until the butter melts and the milk bubbles.
4. Take the ramekins out, crack 3 eggs in each ramekin, top with a sprinkle of salt, chopped garlic, chopped herbs, black pepper and parmesan.
5. Place the ramekin back into the oven, for about 8 mins, or until the eggs whites are a set but the yolks still runny.
6. Eat with some crusty toasts to dunk into.

The avo toast! You either love it or hate it, but if you love it, then this recipe might give you some ideas on how to take your normal avo toast up a notch. Although I like the simplicity of mashing the avo with a little salt just fine, some mornings I need a little bit of a kick (it's the Malaysian in me).
This is hardly a 'recipe', but merely an addition to the traditional avo toast assembly.

What You Need:
1 ripe avocado
1/2 tsp grated fresh ginger
1/2 tbsp lemon juice
Sea salt flakes
Chili flakes

What You Do:
1. Mash all of the ingredients, except the chili flakes together.
2. Spread on a piece of toast, and sprinkle the chili flakes, and a little bit more sea salt flakes.
3. Sometimes, I also enjoy a tiny drizzle of extra virgin olive oil in top.

Imagine this: A thick, crusty, toasted piece of warm bread. On top of it, a dollop of creamy, buttery, silky scrambled eggs. Almost runny but not really, buttery curdles of eggs piled and topped with cracked black pepper.
There is an art to making the perfectly creamy scrambled eggs. My feelings are hurt when I go to a cafe and am served dry, overcooked scrambled eggs. It's easy to make at home, although for perfect results, you'll need the correct tools. The first, a small, non-stick pot. If it's too big, the heat will be too much and it will cook the eggs almost too immediately. If it's not non-stick, you'll lose a lot of the eggs stuck on the pot. Secondly, the heat trick. You need a low fire, and be prepared to remove the pot occasionally from the direct heat so that you don't cook the eggs too quickly. It's a relaxing act of slowly stirring the eggs until you get it slightly cooked, and removing it onto the toast while it is still runny - because yes, eggs will continue to cook even as they're sitting on that toast.

What You Need:
2 eggs
4-5 dice-sized cubes of butter
1 tbsp fresh milk
Salt 
Pepper
1 thick slice of sturdy bread, toasted to your liking

What You Do:
1. In a bowl, whisk the eggs until the white and yolk are well mixed together. Add the butter cubes, salt and fresh milk.
2. Heat a small pot until it gets very, very hot. Once it does, pour in the eggs, and very quickly remove the pot from direct heat. Using a spatula, stir the eggs consistently, using the residual heat of the pot to slowly cook and curdle the eggs.
3. In a case where the pot seems to have cooled down too much and there is no more heat but the eggs are still too undercooked, place the pot over heat for a few seconds, while continuing to stir the eggs.
4. The eggs are done when they are still runny and slightly curdly. REMEMBER that the eggs will still continue to cook even on that toast.
5. Dollop the eggs onto your toast. Sprinkle over some cracked black pepper (freshly cracked black pepper makes all the difference, people).
6. Enjoy hot, with a cup of morning tea.

Pancakes, but make them healthy.
I love treats like pancakes on Sunday mornings especially, but sometimes a girl just needs to eat healthier, and this fulfills my pancake cravings without all that butter, white sugar, and white flour.
This pancake only uses 3 main ingredients, and only requires a blender, which in many ways makes this a lot easier to do than traditional pancakes.
If you're feeling extra, you can make the quick berry compote to eat them with, but otherwise, a dollop of peanut butter, or yoghurt, or plain maple syrup will do just fine.
This recipe makes 1 stack of 3 small pancakes.

What You Need:
1 ripe banana
1 large egg
4 tbsp quick/express oats
Pinch of salt
Optional (for the syrup);
1 handful frozen berries
1 tbsp maple syrup, or honey
2 tbsp water

What You Do:
1. In a blender, whizz the banana, egg, oats and salt until you get a smooth batter.
2. Heat a large flat pan, with a tiny drizzle of oil.
3. Pour the batter into the pan to make 3 small pancakes.
4. Turn pancakes aftet 2 mins, or browned.
5. If making the quick compote, in a small, non-stick pot, heat the frozen berries, honey/maple syrup and water until you get a syrupy consistency, and pour on top of the stacked pancakes in your plate.
6. Enjoy without feeling an ounce of guilt.

I love breakfast toasts! They are speedy and healthy and a great way to kickstart my day with a little bit of veg and good protein.
This particular version is very simple, yet also deeply savoury. Any bread will do, although I find that thick, crusty slices of sourdough or rye hold the topping well, and does not get too soggy too quickly. For the mushrooms, any type of your favourite mushrooms will do, although I prefer either oyster mushrooms and Portobello, as they have deeper flavour when browned.
Note: When making simple toasts such as this, it's the little things that make a big difference. The freshly cracked black pepper. The toasted bread. The browned edges of the mushrooms when cooked. They make a load of difference in your toast experience.

What You Need:
Slices of bread (I prefer thick and crusty sourdough)
2 handfuls of mushrooms of your choice, cleaned and sliced to grill
1 large clove of garlic, chopped
Some freshly cracked black pepper
A pinch of dried thyme
Hummus (buy, or get recipe HERE)

What You Do:
1. Get your bread toasted before you start making the mushrooms.
2. In a large flat pan with low heat, heat 2 tbsp olive oil, and add the mushrooms. Season with salt. Leave them be, don't touch them for at least 2 mins to ensure good browning.
3. Add thyme, and chopped garlic. Stir mushrooms around and make sure the garlic doesn't burn.
4. With your toast, spread a thick, hefty amount of hummus on top. 
5. Remove mushrooms from heat, top your toast with them, and sprinkle over the cracked black pepper.
6. Eat at a sunny spot.

I loveee bubur lambuk (a Malaysian-specific rice porridge variation, most notably popular during Ramadhan). I love the sentimental feeling of having eaten it my whole life, and my father is a born-and-bred Kampung Baru resident, the birthplace of the most famous of all famous bubur lambuk.
Unfortunately, like most rice porridge, it is also mainly just carbs and not much else. Which is great once in a while, but not so great if it's part of a staple menu. Enter my bubur lambuk-inspired oats. Unlike white rice, oats make a great substitute because it's a great source of fiber, and helps reduce cholesterol and sugar levels. Perfect for breakfast, or any quick meal of the day, really.
I know what you're thinking - ewww! Savoury oats? Sounds gross.
No, it is not. I promise. Try making it once, and I can almost guarantee that you'll be making it again. And again. And again.
This recipe serves 2.

What You Need:
1 medium shallot, peeled. chopped
2 cloves garlic, peeled, chopped
1/2 of a large carrot, peeled, julienned into thin, short strips
1 handful dried anchovies
1 tsp soup mix (I prefer Adabi's spice soup powder)
7 tbsp. quick oats
2 cups water
Optional - Chopped spring onions, or fried garlic flakes for the topping

What You Do: 
1. In a small pot, with 2 tbsp vegetable oil, sautee the chopped shallot and garlic, until softened.
2. Add the carrot and anchovies, and cook until the vegetable is soft and the anchovies are cooked through.
3. Add your oats, the soup mix, water, and stir everything together. Quick oats take only a minute to be ready, so by the time everything is bubbling, you're good to go. Adjust water amount to whether you like your porridge runnier or thicker.
4. Serve hot, and if you're feeling fancy, with a topping of chopped spring onions or fried garlic flakes.

Easy to make. Easy on the stomach (kimchi = natural probiotics). Also, if you're a fan of savoury breakfasts, this will give you the right amount of kick you need. 

This recipe makes 1 serving.

What You Need:
2 large eggs
3 tbsp kimchi, roughly chopped
Some feta cheese

What You Do:
1. Crack the eggs. I omit the salt because the feta cheese and kimchi are already salty. Beat them with a fork.
2. In a large flat pan, heat 1 tbsp olive oil. Add the roughly chopped kimchi, warming them up.
3. Push the kimchi to one half of the pan, and add the eggs gently. What you're trying to do is to create half side of the egg with kimchi, and the other half without.
4. Crumble the feta cheese around, and as the egg set, turn off the heat. Gently fold the the egg, kimchi side down.
5. Serve warm. Best complimented with a hot beverage.

I know, it sounds crazy and borderline gross. But you have to trust me.
The idea of savory oats was first introduced to me by my beautiful friend Aisyah. For the 3 decades of my life, I had always thought that the only way to have oats would be the sweet kind, with a mix of some type of milk, and perhaps some fruit involved. And honestly, because I prefer savory breakfasts, I didn't often eat oats because of this reason.
Now, enter this recipe for a warm bowl or savory and slightly spicy oats, and I find myself wanting to have it again and again. It tastes like your usual congee, but of course, it's much much healthier, with enough fiber and goodness to keep you full until lunch. 
The recipe uses Malaysian soup seasoning (Perencah Sup Adabi paste, to be exact), but feel free to swap them with some ready-to-go stock or other soup seasoning substitutes.
This recipe makes 2 servings.

What You Need:
1 cup ready-to-eat oats (I use Quaker Oats!)
1 clove garlic, minced
1 large shallot, chopped
1 teaspoon soup seasoning (or your choice of substitute)
Optional: Crunchy fried garlic for added texture

What You Do:
1. Heat 1 tbsp olive oil in a small pot. Add garlic and shallots.
2. When the garlic and shallots start to get translucent and fragrant, add the seasoning.
3. Add the oats and 1 cup of water. Bring to boil.
4. If it looks too thick, add a little splash of water.
5. Remove from heat, garnish with the crispy garlic and some cracked black pepper.
6. Great with a side glass of refreshing fresh juice.

You'll need a whisk, and a bowl. A measuring cup is preferred, but if you don't have any, guesstimation is fine. This is the master recipe for basic, fluffy pancakes, like the ones in IHOP. God, IHOP. I love that place.

Once you’ve mastered this basic recipe, feel free to add your own layer of imagination. Throw a handful of berries, maybe? How about some chopped nuts? A douse of maple syrup and some butter is amazing enough, but you can always grill some bananas in a pan with some butter and sugar to go with the pancakes to take it up a notch.

What You Need:
1 1/4 cups all purpose flour
1 tsp bicarbonate soda
1 tsp baking powder
1/2 tsp salt
1 egg
1 1/4 cups buttermilk
2-3 tbsp melted butter
2 tbsp sugar

What You Do:
1. Sift the flour, bicarbonate soda and baking powder and salt together.
2. Beat the egg with a whisk until it’s pale yellow. Add the buttermilk and whisk again.
3. Add the sifted flour and mix. Do not overmix, a few lumps are fine. This is what gets the pancakes fluffy.
4. Add the melted butter and sugar to combine.
5. Heat a non-stick griddle. Add a ladle of the pancake mix. Turn when bubbles begin to form on the surface.
6. Eat immediately.
7. You can keep the batter in the fridge for another day, it will last for about a week.