You will need:
2 tbsp butter, 200g flour, 2 tsp baking powder, 1 pinch of salt, 170ml milk or buttermilk, 2 eggs, 5 tbsp sugar, butter for the pan

melt the butter

Mix in eggs, sugar and milk, then the dry ingredients. Let sit for 15 minutes.

Heat a pan to medium heat and add a little bit of butter. Ladle in the dough and let the pancakes bake until they form bubbles.

Flip the pancakes and bake until cooked through.

Serve with powdered sugar, fruit, applesauce, nutella, caramel sauce...

For the dough, you will need: 250g flour, 1 heaped tsp dried yeast, 1 tsp sugar, 140ml luke warm water, 1 tsp salt, 1 tbsp olive oil.
Combine yeast, sugar and water and let it sit for a few minutes, then add it to the flour.

Add salt and olive oil.

Combine everything in the bowl, then transfer it onto a clean surface.

Knead the dough until it comes together; if it feels too sticky or dry, add a tiny bit more water or flour.

Keep kneading until your dough is smooth, about 10 minutes.

Cover the dough with cling film, a tea towel or the lid of your bowl (don't seal that completely), then place it at a warm spot, e.g. close to a radiator. You can also preheat your oven to 50°C, then turn it off and place the dough in there fill the sink with warm water and place the bowl in there. Let the dough prove for around 1 hour or until it has doubled in size.

Meanwhile, make the sauce by combining the following ingredients: 250ml tomato passata, 1 clove garlic (minced), 1 tbsp oregano or italian herbs, 1 tsp sugar, 1 tsp salt, ground black pepper.

Preheat your oven to 180°C.
Roll out the dough until around 3mm thick and place it on a lined of greased baking tray.

Cover with tomato sauce, add whatever toppings you like (sliced mushrooms, tomatoes, tuna, sausage - there are (almost) no limits; but keep in mind, the higher you pile on the toppings the higher the chances are that you will end up with soggy dough...). Cover with cheese e.g. grated or diced mozzarella.

Bake the pizza at 180°C for around 20-30 minutes or until the cheese turns golden and the crust is crispy. Feel free to add fresh topping like basil or rocket.

When selecting your serving, keep in mind that depending on the type of rice it may expand [before]

The commonly used Basmati can get 5x bigger! [after]

With a sieve, clean your rice under running tap water, this will get rid of white powder that makes the rice gummy

To see if its cleared enough, place the rice into a pan or another dark container and add water, if the water turns cloudy you need to keep cleaning

Once water is clear, rice is ready to cook, add enough water so aboce 1cm of the rice is covered

take rice out, place water in stove, add salt and get it to boil. Basmati rice needs quite a bit of salt

Once water is boiling, add rice, turn heat to medium so it is sizzingly. Leave to cook for about 10min

Try the rice, if its soft its done. Enjoy!