Pancakes are considered to be a special once-a-year treat, but I’m a firm believer that pancakes are so deliciously versatile, they are great for any time of year! Here are two simple pancake recipes, written especially for children to understand, so they can help out and get involved in the cooking. Make them on pancake day, or any other day you want to let the kids loose in the kitchen!
You can make your pancakes sweet or savoury. Choose from these delicious fillings, or make up your own:
- Spinach and ricotta cheese
- Lemon juice and sugar
- Raspberries and blueberries
- Greek yoghurt and maple syrup
Easy-peasy Pancake recipe
Yummy and wholesome for breakfast, lunch or tea, pancakes really are easy-peasy after you’ve tried making a few.
Makes: 4-6 depending on size
Making time: 7-10 minutes
Cooking time: 3-4 minutess per pancake
- 100g plain flour
- 1 egg yolk
- 1 egg
- 300ml milk
- About 25g butter
- Kitchen scales
- Measuring jug
- Mixing bowl and damp cloth
- Small bowl
- Wooden spoon/balloon whisk
- Non-stick frying pan
- Palette knife
- Use a sieve to sift the flour into a bowl. Make a hole in the centre of the flour with your fingers.
- Separate the egg yolk into a small bowl and add the whole egg. Drop the egg and yolk into the middle of the flour. Use a wooden spoon or a small balloon whisk to beat the egg in.
- Gradually add the milk, beating to form a smooth batter. Pour the batter into a measuring jug.
- Heat a non-stick frying pan and add a knob of butter.
- When the butter has melted pour about two tablespoons of the batter into the pan.
- As the pancake cooks, use a palette knife to loosen the edges of the pancake. Continue to cook the pancake until it moves freely when you gently shake the frying pan.
- Now toss your pancake, or flip it with the palette knife, and cook the other side for 1-2 minutes until it is a lovely, golden colour.
- There’s no need to wash the pan before you start on the next pancake.
Orange Scottish Pancakes
Makes: 15 mini pancakes
- Small orange (scrubbed)
- 100gm self raising flour
- 25g caster sugar
- 1 medium egg
- 125ml milk
- Butter for greasing
- Grate half of the orange rind (zest).
- Sift the flour into a mixing bowl. Add the sugar and orange zest. Use your fingers to make a small hole in the flour.
- Crack the egg and drop it into the ‘flour hole’. Use a small whisk or fork to work ¼ of the flour into the egg.
- Whisk well as you slowly add the milk and mix in the rest of the flour. Beat the batter to remove any lumps.
- Melt a knob of butter in a frying pan. Add 2 dessertspoons of batter to cook two pancakes at a time.
- When the pancakes puff up flip them over with a palette knife. Cook for a further 1-2 minutes until the underside is golden. Repeat to use up the batter, adding extra butter as required.
- Put the pancakes in a clean tea towel to keep warm.
Tip. You may find it easier to put the batter into a measuring jug and then slowly pour small amounts into the frying pan.
These recipes were sent to us by Fiona Bird. Fi is a mother of six, BBC Masterchef Finalist and author of the Vegetarian children’s cookery book Kids’ Kitchen. She specialises in running childrens cookery workshops in the UK.