Three Amazing Pancake Recipes for the Kids

We love Pancake Day so much at Selfie HQ that we’ve created our top three pancake recipes for kids, for you to try this Pancake Day.

 

From flipping fun chocolate and banana flavour to creative animal shaped pancakes, we’ve got a recipe for all to try…

 

Golden Syrup and Blueberries

• 140g plain flour
• 4 eggs
• 200ml egg
• 50g butter, melted
• sunflower oil, for cooking
• 1 tablespoon golden syrup
• 75g blueberries

 

1. To make the batter, tip the flour into a bowl and beat in the eggs until there are no lumps left. Gradually add the milk and carry on beating the mixture until the mix is smooth. Next whisk the melted butter into the batter.
 
2. Place a flying pan over a medium heat and wipe with oiled paper. Spoon some mixture into a pan and mix it around to create a large pancake shape. Cook for about 30seconds on one side, flip it, and cook for another 30 seconds until golden. Place the pancakes on a plate, serve with a handful of blueberries and a dash of golden syrup.

 

Chocolate Dinosaur Pancakes (or cutter shape of your choice!)

• 125g plain flour
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 180ml skimmed milk
• 3 tablespoons butter, melted
• 2 eggs
• 1 tablespoon caster sugar
• 1 teaspoon vanilla extract
• 80g chocolate chips
 

1. Combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. In a separate bowl, whisk together the skimmed milk, melted butter, eggs, sugar and vanilla.
 
Make a well in the centre of the dry ingredients and stir in the wet ingredients. Then fold in the chocolate chips.
 
2. Place a flying pan over a medium heat and wipe with oiled paper. Pour some batter onto the pan, inside a dinosaur shaped cookie cutter. Cook until bubbles appear on the surface and you can lift the cookie cutter away. With a spatula, turn the dinosaur pancake over, and cook the other side until browned. Repeat with remaining batter.

 

Banoffee Pancakes

• 100g plain flour
• 1/2 teaspoon caster sugar
• 1/4 teaspoon salt
• 225ml semi skimmed milk
• 1 egg
• 6 digestive biscuits, crushed
• 3 bananas, sliced
• 6 tablespoons good quality shop-bought toffee sauce

 
1. Combine flour, sugar and salt in a bowl. Make a well in the centre of the flour and add the milk and egg. Beat the ingredients well until mixture is smooth.
 
2. Place a flying pan over a medium heat and wipe with oiled paper. Pour the batter onto the pan. Tilt the pan in a circular motion so that the batter coats the surface evenly. Cook the pancake for about 2 minutes, until the bottom is light brown. Flip over and cook the other side.
 
3. As the pancake is cooking on the final side, add 1 tablespoon of toffee sauce, banana slices and digestive biscuit crumbs. Gently fold the pancake into a triangle
 
Enjoy!
 
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