Catherine Fulvio, TV chef throws together an easy peesy lemon squeezy pancake recipe.
Fulvio says your child can measure ingredients, weigh and sieve the flour and decorate their pancake with their favourite topping. The only part of the process where kids should observe is when the pancake is being cooked.
Here, Fulvio lists the ingredients you will need to make 10 basic pancakes.
Pancake mixture ( Makes 10 pancakes):
110g plain flour*
2 large eggs
200ml full-fat milk
50g butter ( for frying)
Pinch of salt ( optional)
50g butter or 2 tablespoons' sunflower oil to melt into the batter ( optional)
* For a healthier option, use 55g plain fl our/ 55g wholemeal flour
1. Firstly, sieve the flour.
2. Make a well in the centre of the fl our and break in the eggs, whisking them in gradually to ensure you don't get any dry lumps. Fulvio uses an electronic whisker, but she says you can also whisk by hand. It's important not to over-whisk, however, as you don't want to aerate the mixture too much.
3. Add in the milk and water very slowly, blending well into a smooth batter. Add your butter/sunflower oil if you want a more ' buttery' batter.
4. Once everything is mixed in, leave the pancake batter to stand for 30 minutes in the fridge. The fl our expands so you might need to thin the batter out after this time.
5. When ready to fry, start by getting your low-sided pan really hot. Then, turn your pan to a medium heat, swirling in some butter. Add in two tablespoons of your pancake batter into the centre of the pan, rotating it to spread it evenly.
6. Put the pan back on the heat and cook the pancake for 30 seconds, or until the underside is a caramel-like colour. Check the bottom of the pancake with a pan slice/palette knife.
7. If you are feeling adventurous, flip the pancake over, or else turn it over with your pan slice. Cook this side of the pancake for a further 15–20 seconds. Fulvio says it's important to make sure the mixture is cooked, with her cooking times acting as a guideline. As you are cooking raw eggs, she says parents should make sure the pancake is cooked through.
8. Serve your pancake with a drizzle of honey or some caster sugar with lemon. Alternatively, you can store your pancakes on a plate in a lowheated oven. Be sure to put a fi lm of greaseproof paper in between each slice if you are keeping them warm. This means they won't stick together. Cover with foil.
9. Repeat the cooking process to make the remaining pancakes. Fulvio says you should wipe out your pan with some kitchen towel between each pancake so the butter does not burn.
Delicious toppings kids will love
You can opt for Nutella as a topping or else Fulvio says parents can introduce some fruit. " Mash up some bananas and strawberries or make some apple purée. I sometimes use fresh mango, cooking it in some stock syrup ( sugar and water) and then blending it into a purée. You can also add some thinly sliced pear to your Nutella mixture."
Finally, Fulvio says you can store your pancake mixture in the fridge for a couple of days, being mindful that it contains raw eggs.
Mother & Babies