By ALEXANDRA WEE, Staff Columnist
Breakfast is something I never skip. On weekdays, I usually reach for a Lara Bar–Peanut Butter Cookie always—or a banana for the drive through morning traffic.
Other days, a large, large cup of hot coffee is all the fuel I need. Starting my day without breakfast would be like forgetting to put on my other sock, it seems trivial and yet my whole day would seem a little off without it.
Not only do I need my breakfast to wake me up, but it also reminds me how fortunate I am to have another day. You’re awake! I tell myself, welcome the next 24 hours to fill with whatever you desire.
On Saturdays, I trade in my breakfast bars and wake up to the homey aroma of French toast and fried eggs sizzling from downstairs. I drag my slippers into the kitchen rubbing my eyes awake like a little girl. My dad, who brewed my very first cup of coffee, always has a pot of Tim Horton’s hazelnut hot by 8 a.m. My mom’s already set out her red rimmed plates with the matching coffee cups and cutlery around the table.
Jars of jam, preserves and peanut butter are gathered by the toaster, two slices already turning a crisp golden brown inside. A bowl of berries or sliced oranges have been placed at one end of the table with a carton of milk or juice at the other. Sometimes a pound cake from Holiday Market is even sliced and arranged on a platter in the center. With the few meals I get to enjoy with my family during the busy week, Saturday breakfasts have become our time to catch up, fill up on wholesome food and enjoy a little peace and calm together.
This weekend, I helped my mom make one of our family favorites: corn fritters (or as she calls them, “corn pancakes”.) Ever since I was in eighth grade, I’ve been helping her crack in the eggs and pour in the cheddar cheese. My dad can never resist third helpings. And the best mornings are always those when I spy a pan of bacon frying or turkey sausage links caramelizing next to the fritters. Nothing beats the taste of home.
Mrs. Wee’s Saturday Corn “Pancake” Fritters:
- 1 cup plain flour
- ½ cup cream
- ½ cup milk
- 2 eggs
- 2 cups of corn kernels
- 1 cup of cheddar cheese
- ½ cup chopped green onions
Sift flour in a bowl. Whisk cream, milk and eggs in another. Combine cream mixture with flour and beat until smooth. Stir in corn, cheese and green onions. Heat a skillet or frying pan on medium-high heat and coat with oil. Drop batter (2 tablespoons per fritter) and wait until brown, about two minutes, then flip to brown other side. Make with love.