Pancakes are a lovely recipe for kids of all ages. There are different tasks each age group can get stuck into until eventually they have the confidence and skills to be able to make them from start to finish – just be prepared for some sticky ceilings. Once your pancakes are made, the options of what you can fill them with are endless from cheese and spinach to chocolate and banana.
Ingredients
200g plain flour
1 tsp cream of tartar
½ tsp bicarbonate of soda
1 tsp golden syrup
75g blueberries
zest 1 lemon
200ml milk
1 large egg
butter, for cooking
Method
- First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.
- Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.
- Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.
Pancakes are a lovely recipe for kids of all ages. There are different tasks each age group can get stuck into until eventually they have the confidence and skills to be able to make them from start to finish – just be prepared for some sticky ceilings. Once your pancakes are made, the options of what you can fill them with are endless from cheese and spinach to chocolate and banana.
Ingredients
200g plain flour
1 tsp cream of tartar
½ tsp bicarbonate of soda
1 tsp golden syrup
75g blueberries
zest 1 lemon
200ml milk
1 large egg
butter, for cooking
Method
- First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.
- Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.
- Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.
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