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Pancakes with the Kids

Pancakes with the Kids
We have a Saturday ritual in our house of cooking pancakes together. We use a very simple recipe and always make small round shapes so there is not much difficulty in flipping them over. This recipe is also baby friendly so your weaning tot can enjoy it along with the family.
I find pancakes to be a wonderful way of teaching my kids to cook and we usually add a mixture of berries, yogurt and syrup but we have on occasion made them into savoury pancakes by adding cheese and ham.

When you cook with American measurements it can make things a lot quicker and you always remember the recipe. For this recipe I use 1 cup of Flour, 1 cup of Milk and 1 egg...simple. If you don’t have an American cup measurement on hand, just use a cup making sure its the same size cup for the flour and milk. I also like to use half and half wholemeal and white flour to make it a little more healthy.

Cook time: 15 minutes
Makes: 4 Adult portions

Ingredients
½ cup wholemeal flour
½ cup self raising flour
1 cup full fat milk
1 egg
Knob of unsalted butter
To serve:
Mixed Berries
Lemon
Sugar
Yoghurt

Method
  1. Whisk the flour, milk and eggs together until smooth.
  2. In a large frying pan, melt the butter over a medium heat.
  3. Add the pancake mixture, one spoonful at a time. Cook until you see bubbles rising to the top. Flip over and cook on the other side for two minutes further.
  4. Refrigerate leftover pancake mixture for up to two days, or cook extra and add to your child's food flask.

Weaning and Storage
6 months+ - Introduce as a finger food for baby to pick up and self feed. Add dips such as our Apple, Prune and Cinnamon Puree to increase variety.

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