For breakfast, I made hot currant scones.
These are ridiculously easy; you take 2c (300g) flour, 2.5T baking powder, 1/3c sugar, a bit of salt, and a couple of handfuls of currants. Mix them with 1.5c (350g) cream. Knead to mix, hand-shape to an approximately round cake, brush with some melted butter and sprinkle with sugar. Divide the round cake into eight segments, put them on a cookie sheet. Pop them into a 400°F over for 17 minutes and you're done.
They take about the same time as omelets and pancakes and popovers. They’re tasty. And you get leftovers for tomorrow’s breakfast, too.