Toast, a common breakfast food consisting of sliced bread (, bagels or English muffins) browned by exposure to heat.

Whole wheat or multi-grain bread is high in complex carbohydrates, fiber and protein which helps maintain a healthy digestive system and a stable blood sugar. Luckily, as the process of toasting only removes the water from the bread, the nutrients and calorie content are unaffected, but it does alter the flavor of the bread.

Ingredients:

• Sliced Bread
• Toaster
• Spreads/Toppings

Method:

1. Plug in the toaster.
   “All electronics should be unplugged when not in use.”
2. Insert a single slice of bread into toaster slot.
   “More than one slot can be used at once.
3. Set tasting level
   “I recommend medium-low or ¼ of the max setting. Or ½ from the ½ setting if math is your thing.”
4. Lower the lever and wait...
   “For some reason toasters with timers haven’t been invented yet.
5. If you survived the mild heart attack from the bread popping up, then remove from toaster and onto a plate. (Do not use a fork or other metal utensils!)
6. Done!

Toasting bread makes it firmer, so it's easier to apply any spreads or toppings you desire. Such as butter, jams or jellies, peanut butter and yeast extracts like vegemite "If you're weird" and avocado "If you're basic". This can also be made in a pan on the stove or quickly in an oven set to broil.

N.B.: “Remember to unplug the toaster after use.”

You may only be an Amateur Chef, but, you can still be a Professional Cook.

Important Information!

There are a few health concerns...

Scientific studies have found that toast may contain acrylamide, a carcinogen created when some foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.

The concentration of acrylamide is increased the darker the toast is. Thus, the British Food Standards Agency recommends that your bread is toasted lightly. Or as their campaign with Olympian Denise Lewis says, 'Go for Gold'.
Though, I just scrape off the burnt bits...

Pancakes (also called flapjacks, griddlecakes or hotcakes and not to be confused with waffles.)

As a university student, I created this recipe to provide the greatest taste with the least amount of ingredients and thus at the lowest price.

Introducing my... Basic Pancakes (with an Oatmeal variation)!

Ingredients:

• 1 Cup All-Purpose Flour

(For Oatmeal Pancakes use:

• 1⁄2 Cup All-Purpose Flour
• 1⁄2 Cup Quick Oats)

• 1 1⁄2 Tablespoon Sugar
• 1 1⁄2 Teaspoon Baking Powder
• 1⁄2 Teaspoon Baking Soda
• 1⁄2 Teaspoon Salt
• 3⁄4 Cup Milk
• 1 Tablespoon Vinegar
• 1⁄2 Teaspoon Ground Cinnamon
• 1⁄4 Teaspoon Nutmeg
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Butter, Melted
• 1 Egg

Method:

1. Mix Wet ingredients:-
1. Mix vinegar and milk and let rest for 5 minutes while you prepare the other ingredients.
   "The curdled milk will be used as a buttermilk substitute."
2. Beat the egg with melted butter and vanilla.
2. Mix Dry ingredients:-
1. Add the flour into an appropriately sized bowl. (Sift the flour if you have the necessary utensils.)
   “If you’re adding oats, don’t sift them…”
2. Add the baking powder, baking soda, cinnamon, nutmeg, salt, sugar and mix well.
   "Don't tell me sugar is a wet ingredient!"
3. Make a well in the dry ingredients and slowly add the wet ingredients whisking until desired thickness is achieved.
4. Add butter or oil to heated frying pan, griddle or pancake maker/waffle iron (if you don't trust their nonstick capabilities).
5. Pour in a reasonably sized amount of the batter and flip when bubbles begin to emerge at the top. Cooke the other side until brown.
6. Done!

I can’t say exactly how much they make though... My serving sizes are bigger than the average bear.

Plate and serve with sweet sauces such as maple syrup, honey or jam. Or toppings like blueberries, strawberries, bananas and other fruits. As well as whipped cream or bacon!
You can basically add anything.

N.B.: “The fruits and bacon can be added directly to the batter right before cooking them.
The recipe is basic, so the possibilities for customization are endless.”

You may only be an Amateur Chef, but, you can still be a Professional Cook.