These pancakes are a breakfast favourite in Lauren’s house (with regular requests for “panpakes” from her 19-month old). They’re light and fluffy and are so quick to make. We often have them as a treat on a weekend, but they work for a midweek treat and snack, too. Healthy, filling, very tasty and perfect for all the family…what’s not to love?!
This recipe is adapted from a great book called Me, You and the Kids, Too by Renee Elliot, and has taken a few months to fine-tune into light, fluffy pancakes!
Without further ado, here goes…
Feeds: Two adults and one child (or two hungry adults! Just increase amounts if you have more mouths to feed).
Time: 15 minutes, tops!
1 cup of plain flour
1/2 cup of wholemeal flour or wholemeal spelt
1 tsp baking powder
1/4-1/2 pint milk (oat milk and lacto-free milk work just as well)
1/8 cup caster sugar or unrefined sugar
1 tsp cinnamon
1tsp vanilla extract (optional)
Butter or spread for cooking
Fruit (whatever is in season…raspberries, strawberries and blueberries are perfect at the moment)
- Mix the flour, baking powder, cinnamon, and sugar in a bowl.
- Add the eggs to the mixture and stir, and then add the milk slowly a bit at a time and whisk until you have a thick gloopy pancake mixture (you might find you don’t need all the milk, it depends on the flour). Add the optional vanilla extract at this point.
- Heat up the frying pan on a medium heat and add a small knob of butter / margarine. When it’s melted, wipe it around the pan with a kitchen towel (this removes any excess and makes the first batch of pancakes better!).
- Using a ladle, either pour three lots of mixture into the pan (half a ladle each), or you can make one big one (the mixture is enough for three big pancakes or nine little ones).
- Cook the pancakes for 2-3 minutes until bubbles begin to rise to the surface and the underside is golden, and then flip them over and cook for a couple more minutes on the other side until golden (they should rise at this stage).
- Do the same for two more batches and pile the pancakes on a plate.
- Serve with fruit and yoghurt. Yummy!
Why not try…
- Sprinkling some blueberries onto the pancake mixture once you’ve poured it into the pan, and pressing them into the pancakes, gives them a delicious fruity twist as the warmed blueberries burst with flavour when you bite into them. Be careful to cool before serving to little ones, as they get very hot.
- There is a glut of berries at the moment, why not use it to make a fruit compote to accompany the pancakes (delicious!). Here’s a great and adaptable recipe from BBC Good Food.
Love, The Mother Side xx
Like this recipe? We do a Foodie Friday feature as often as we can. Here’s the latest recipe Fresh Spring Greens and Feta Tagliatelle.
Follow us on Facebook.