With Shrove Tuesday upon us it’s time to get your eggs, flour, milk and whisk at the ready to make the best pancakes for your kids. We’ve rounded up some of the best recipes and ideas to help you make yours delicious.
There’s no better place to start than with our very own Jo Pratt. Here’s her recipe for American style pancakes
Makes: 12-14 American style pancakes, or 8-10 crepes
Preparation Time:5 minutes
Cooking Time:4 minutes
125g/4½oz/1 cup self-raising flour (either plain or self-raising can be used for crêpes)
250ml/9fl oz/1 cup milk (just under for American-style, just over for crêpes)
a pinch of salt
butter or sunflower oil, for frying
Suggestions to serve
try some of these options:
• clear honey, golden syrup, maple syrup or jam
• chocolate spread or caramel sauce
• fresh fruit, such as berries or bananas
• grated lemon or orange zest and sugar
• ice cream … for breakfast? Some of you will!
1. Put the flour, milk, egg and salt in a blender or food processor and mix together well. Alternatively, use a bowl and whisk until smooth. The consistency should be that of double cream for crêpes, so add a little extra milk if you need to. (Cook straight away or chill for up to 24 hours until needed – loosen with extra milk if necessary.)
2. Heat a pancake or frying pan over a medium-high heat and add a small piece of butter or a trickle of oil until it melts all over the base of the pan. Add a spoonful of the batter, rolling the pan to spread it over the base of the pan, and cook for a couple of minutes on each side until golden. Keep the pancakes warm while you cook the remaining pancakes.
3. Serve with your chosen topping and enjoy.
For vegans amongst you, BBC Food has a great recipe by Anna Glover
300g self-raising flour
1 tsp baking powder
1 tbsp sugar (any kind)
1 tbsp vanilla extract
400ml plant-based milk (such as oat, almond or soya)
1 tbsp vegetable oil for cooking
1. Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.
2. Heat a little of the oil in a over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time.
3. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.
4. Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.
No cook options
There are obviously a world of
lazy easy options if you’re up against it.
Waitrose have stocked these packets of vegan joy from Squeaky Bean at £2.50 a packet.
And if you want to go all out, head to your nearest M&S Cafe for a Percy Pig extravaganza. For £2 you can overload on pancakes served with Percy Pig dessert sauce and the sweets. marksandspencer.com
Five great toppings to make your pancakes super yummy