Breakfast Foods

Anchor is known as Fernleaf in some countries.  To find out about the products available in your country, please click  here

Please click on a name go to each recipe.

Homemade Muesli

Serves: 2

1 kg rolled oats
1½ cups soya oil
¼ cup runny honey
¾ cup Anchor (or Fernleaf) Skim Milk Powder
2 cups wheat germ
1½ cups each: pitted, chopped dates, walnuts, apricots, sultanas, coconut
1 cup each: sesame seeds, sunflower seeds, pumpkin seeds

Pre-heat oven to 150°C. Combine rolled oats with oil and honey. In a separate bowl combine all other ingredients than stir into rolled oats mixture. Spread into a large baking pan. This may have to be carried out in batches. Bake until just browned, stirring occasionally. When cool, store in an airtight container.

Back to top

Anchor Cranberry & Almond Bircher Muesli

Serves: 2

¾ cup rolled oats
1 cup Anchor (or Fernleaf) milk
¼ cup dried cranberries
1 tbsp liquid honey
2 tbsp plain yoghurt
2 tbsp almonds, toasted and chopped

In a bowl, combine the rolled oats, milk and dried cranberries. Cover and chill overnight. Before serving, divide the muesli between two serving bowls and top with or stir in the honey, yoghurt, almonds and extra milk if desired.

Back to top

Yummy Yankee Pancakes

Makes 8 pancakes

These pancakes are thick American-style hotcakes - delicious for breakfast or for a treat!

1 cup flour
2 tbsp sugar
2 tsp baking powder
1 egg, beaten
¾ cup Anchor (or Fernleaf) milk
2 tbsp Anchor (or Fernleaf) butter, melted

Sift dry ingredients into a bowl. Combine egg, milk and melted butter; stir lightly into dry ingredients. Pour out medium pancakes into a hot, greased frying pan. Cook until small bubbles appear on the surface and the underside is golden brown. Turn and cook until the second side is golden brown. Great served with bananas and maple syrup.

Back to top

Oat Hotcakes

Makes 15 large hotcakes

1 cup Anchor (or Fernleaf) milk
1 cup rolled oats
2 eggs beaten
3 tablespoons sugar
¾ cup flour
1 tbsp baking powder
2 tbsp Anchor (or Fernleaf) butter, melted
2 tsp Anchor (or Fernleaf) butter, extra

Combine milk and rolled oats into a bowl, stand for 5 minutes. Add remaining ingredients, except extra butter; mix well. Heat extra butter in a frying pan. Add large spoonfuls of mixture; cook until bubbles just appear on the surface. Turn and cook until the second side is golden brown. Serve hot with bacon and maple syrup or cold with butter and jam.

Back to top