The Best Pancake Recipe for Kids – Big and Small Alike!
Credit: My Fussy Eater
Serves 8
Forget Valentine’s Day – there is only one day in February to look forward to. In 2018, pancake day is Tuesday 13th, so you still have a bit of time to perfect your batter making and flipping skills. Pancake day is a fantastic excuse to get the whole family involved, and we have found the best pancake recipe for kids and adults alike for easy mixing and tossing – although we cannot guarantee your ceiling will remain pancake-free!
This recipe, originally from BBC Good Food, is super-easy making it great if you are cooking with children. It only needs a few ingredients which are all kitchen staples, and then whichever ingredients you choose to top them with. These pancakes can be frozen too – reheat in the oven for 10-15 minutes with foil on top, or for just one minute in the microwave.
You will need:
- 140g plain flour
- 4 eggs
- 200ml milk
- 50g melted butter
- A dash of oil or low-calorie cooking spray
How to make super-easy pancakes:
- First, get a mixing bowl and add in the flour and eggs. Beat the mixture with a whisk or fork until it is smooth.
- Slowly pour the milk in and continue to mix it all up until it is lump-free, and then add the melted butter to the mix to create the batter.
- Oil your pan with your oil or low-calorie cooking spray, before placing the pan on a medium heat.
- Using a ladle or large spoon, pour some of the pancake batter into the pan and tilt it to ensure the mixture spreads out over the entire pan.
- Cook the batter for about 30 seconds until golden (if you enjoy a slightly thicker pancake, this may take longer), then flip it over and cook on the other side for a similar length of time.
Now comes the fun bit – topping your pancakes! They are great because they are so versatile, whether you like traditional lemon and sugar, fruit or something a bit naughtier. What will you put on yours? Comment below!
Nutritional information (per pancake)
209kcal, 17g fat, 4g saturates, 10g carbs, 1g sugar, 0g fibre, 4g protein, 0.14g salt