Conventional pancake mix
460 grams flour
475 mls milk
2 eggs (beaten)
60 grams butter (melted)
2 tablespoons sugar (optional)
2 teaspoons baking powder
1/2 teaspoon salt
Combine the flour, milk, beaten eggs, 60 grams melted butter, sugar, baking powder and salt in a large bowl until smooth.
Preheat lightly greased frying pan.
Pour half a ladle of batter into the frying pan so it covers the bottom but isn’t too thick.
Cook it gently on a medium heat until the mixture on top is no longer wet and the pancake is beginning to bubble. Flip it once and cook for one to two minutes longer.
Serve with one of our yummy topping
460 grams cups whole-wheat flour
1 tablespoon vegetable oil
2 tablespoons honey
1 tablespoon baking powder
475 ml milk
This mixture is slightly thicker and the pancakes don’t hold together quite so well either, but they are still very yummy and a bit spongy – more like drop scones than pancakes. Adult assistance will be required for the flipping. Combine all the ingredients in a large mixing bowl and whisk them until the mixture is smooth. Pour a quarter of a ladle into the frying pan and cook as with conventional pancake mix. These pancakes are best for stacking rather than rolling. Cook them until they spring back when touched. Flip them once a cook for a few seconds more to brown them only. Stack them on a plate drizzled with honey and chopped nuts, or and serve them with Greek yogurt and fresh berries.
400 grams of flour
½ teaspoon of baking power
½ teaspoon of bicarbonate of soda
2 tablespoons of sugar (optional)
50 grams of flax seed meal
250 ml of milk
220 grams of frozen blueberries
Mix the dry ingredients together in a mixing bowl. Then in a separate bowl, whisk together the eggs and milk. Pour it into the dry ingredients and stir it until just mixed. Then add a portion of the mixture to the frying pan and sprinkle on the blueberries as desired. Once firm and springy, flip the pancake over and brown it. Serve in a stack with maple syrup or honey drizzled over the top.
Spread your pancake with Nutella, place a banana in the middle, roll it up neatly, and slice it into rounds, easily eaten by little ones with a fork.
Make a sweet pizza by spreading the pancake with Nutella, and sprinkling on mini marshmallows and coloured sprinkles.
Drizzle with honey, add some cinnamon and juicy raisins. Roll up and slice into cinnamon swirls.
Add sliced up strawberries, fresh raspberries, blueberries and blackberries. Sprinkle lightly with icing sugar, roll up tightly and cut in half, so that the pancake can be picked up and eaten like a fruit wrap.
Spread the pancake with any fruit jam, and then let them loose with the squirty cream. Warning: This one can be messy – but is so much fun!
Make sure you only make savoury fillings for pancakes that don’t have the optional sugar added!
Spread the pancake with cream cheese. Then add strips of smoked salmon and some freshly chopped dill. Roll it up and slice it to make salmon blini wheels.
Spread the pancake with grated mozzarella, add some chopped cherry tomatoes, sliced olives and turkey bacon. Roll up the pancake and place it in a baking dish. Make three or four rolls so the baking dish is full.
Place in a medium oven (gas mark 4) for 15 minutes. Serve with a green, leafy salad.
Mix tuna and a tablespoon of mayonnaise with sweetcorn and add a little ground black pepper. Put a generous line onto the pancake. Roll up and serve with baby tomatoes.
Stir-fry 400 grams of lean minced beef or turkey with one chopped onion, a clove of garlic, half a teaspoon of cumin and a teaspoon of chilli (if your kids can take it). Once well browned, transfer to a saucepan, and add a tin of chopped tomatoes and a tin of kidney beans. Simmer for 15 minutes. Add a little ketchup to sweeten it up. Serve with your pancakes alongside Greek yoghurt and garnished with a little fresh coriander.