Mini pancakes

Mini pancakes recipe

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Kids will love making these delicious mini pancakes and picking out their favourite fruity topping. Enjoy them as a quick and easy breakfast dish, or a sweet after-dinner treat. See method

  • Serves 10 (makes approximately 60 pancakes)
  • 20 mins to prepare and 5 mins to cook
  • 86 calories / serving

Ingredients

  • 150g self-raising flour
  • 1 egg
  • 250ml (8fl oz) semi-skimmed milk
  • oil for greasing

Each serving contains

  • Energy

    365kj
    86kcal
    4%
  • Fat

    2g 3%
  • Saturates

    1g 4%
  • Sugars

    1g 1%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 14.1g Protein 2.9g Fibre 0.5g

Method

  1. Put the flour into a mixing bowl. Make a well in the centre and add the egg and about half of the milk. Using a whisk, or wooden spoon, mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix. Children will love getting a turn at stirring.
  2. When the batter is smooth, gradually stir in the rest of the milk until it is well combined.
  3. Add a small amount of oil to the frying pan; just enough to give a non-stick layer to the surface of the pan. Heat on high until the oil begins to smoke, then turn down the heat to medium.
  4. Pour 15ml spoons of batter into the pan. This should make pancakes about 3cm in diameter. Leave each pancake for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set. Flip each pancake over using a palette knife or fish slice and leave for another 30 seconds.
  5. Transfer the pancakes to a wire rack or some kitchen towel on a plate. Now let the children go wild with their choice of toppings. We like raspberries and mascarpone, banana and honey, blueberries and yogurt or pear and crème fraîche.

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