Activity: Delicious Pancake Day Recipes For the whole Family.
With pancake day tomorrow, what better time to introduce your little ones to the world of sweet or savoury themed pancakes!
We’ve got a variety of easy peasy, lemon squeezy recipes that are both kid-friendly and safe to eat. Whether you’re looking for a quick and easy fix or a more traditional dish, these recipes are sure to satisfy the entire family.
Traditional Pancake Recipe (Rebecca's favourite)
(Makes roughly 12 pancakes)
You will need:
A good non-stick frying pan (or a normal pan and add butter to loosen)
Cape bib (if you are doing this with your little ones, it can get messy).
100g of plain flour
2 large eggs
300ml of milk
1 tbsp of vegetable oil plus extra for frying
Pinch of salt
Ready, steady, cook:
Combine 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Your children will love to help with this bit.
Set aside 30 mins to rest the mixture if you have time, or start cooking straight away. (We cook straight away... Mrs inpatients over here)
Set your medium frying pan or crêpe pan over medium heat and carefully wipe it with some oiled kitchen paper. Best not to let your little ones take part in this bit, could result in ouchies
Transfer your batter from the bowl into a large jug if you have one - it makes it easier to pour your batter into the pan.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
Lemon & Sugar
Simply cut a lemon in half and squeeze the juice over your pancake to taste. Add a tiny sprinkling of sugar or a natural alternative.
Cheese and ham
Take a slice of cooked ham and place it on one half of your pancake. Next, grate some cheese and place it on top of the ham.
Bananas and Yoghurt
Chop up a banana into small slices. Layer them on top of your pancake. Add a dollop of natural Greek yoghurt and dust with cinnamon. Voila!
Healthy Banana Pancakes - (Laura's favourite)
for 6 pancakes
2 ripe bananas
1 teaspoon vanilla extract
½ cup quick-cook oats(70 g)
1 teaspoon cinnamon
Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer.
Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
*Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
Nutella and chopped bananas
banana slices, chopped walnuts & maple syrup.
peanut butter and chopped bananas