Family food: Cinnamon breakfast pancakes [recipe]

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!

Ingredients

1 cup of plain flour
1/2 cup of wholemeal flour or wholemeal spelt
1 tsp baking powder
2 eggs
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)
Yoghurt

Method

  1. Mix the flour, baking powder, cinnamon, and sugar in a bowl.
  2. 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.
  3. 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!).
  4. 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).
  5. 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).
  6. Do the same for two more batches and pile the pancakes on a plate.
  7. 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.

Enjoy.

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.

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