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Breakfast recipes
Kids Pancakes
- Cook - 15 minutes
- Easy
- Servings 3
If you're looking for an easy Kids Pancake Recipe with step by step photos and a video to follow, this is it!
- Ingredients
- Method
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What You’ll Need
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To Serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- Discover more in Word Book
- Batter: Batter is the mixture of ingredients used to make pancakes. It's a liquid mixture made from flour, eggs, milk, and sometimes a little sugar and baking powder.
- Flip: To flip a pancake means to turn it over in the pan using a spatula so that both sides cook evenly.
- Want to hear fun fact?
Pancakes are enjoyed all around the world and have been for centuries! In France, they're called crêpes, and in Japan, they have a similar dish called okonomiyaki.
Cooking Tips
- Don't Overmix the Batter: It’s okay if there are a few lumps in the batter! Overmixing can make your pancakes tough, so stir until just combined. The key is to keep it light and simple.
- Rest the Batter for Extra Fluff: If you have a little extra time, let your pancake batter rest for 5-10 minutes before cooking. This helps the flour hydrate and makes your pancakes fluffier.
- Control the Heat: Make sure the pan is at the right temperature - not too hot! Medium heat is best for cooking pancakes. If it’s too hot, they’ll burn on the outside and stay raw inside.
Thoughts
4.8
What did you think of this recipe?
ICE ICE ICE forever ICE
a bit to gooey mix
4
Millie
They look nice
5
Egypt
So stunning
5
lisa
it was amazing
5
berb
5
Rosie
Love these so much! the kids have had so much fun!
5
Step-By-Step Instructions
1
Make sure you have an adult to help you.
Gather your baking tools. You will need a medium-large mixing bowl, whisk, large non stick frying pan, spatula, measuring cups, measuring spoons, plates and a sieve.
2
Get all of your ingredients out. For this pancake recipe, you will need 1 cup of Edmonds Self Raising Flour, 2 Tbsp Chelsea White Sugar, ½ tsp finely grated lemon zest, 1 cup Meadow Fresh Milk, 1 egg lightly beaten and 30g butter melted.
To serve; 2 bananas, 1 punnet blueberries (or frozen berries, defrosted), Chelsea flavoured Syrup
3
Sift Edmonds Self Raising Flour and Chelsea White Sugar into a medium-large bowl.
4
Make a well in the centre of the dry ingredients with your spatula.
5
Add the lemon zest, Meadow Fresh Milk, egg and melted butter/margarine
6
Whisk to combine.
7
Heat a large non stick frying pan over medium heat and lightly grease with butter or oil. The stovetop is really hot, so get an adult to help you
8
For each pancake, place 2 tablespoons of batter into the pan.
9
Once there are a few bubbles on the top of the pancake (this normally takes about 2 minutes) you can flip it. Make sure you get your spatula underneath all areas of the pancake before flipping, this makes sure you can flip it nice and cleanly
10
Garnish with berries, sliced banana and Chelsea Golden Syrup
Cooking Tips
- Don't Overmix the Batter: It’s okay if there are a few lumps in the batter! Overmixing can make your pancakes tough, so stir until just combined. The key is to keep it light and simple.
- Rest the Batter for Extra Fluff: If you have a little extra time, let your pancake batter rest for 5-10 minutes before cooking. This helps the flour hydrate and makes your pancakes fluffier.
- Control the Heat: Make sure the pan is at the right temperature - not too hot! Medium heat is best for cooking pancakes. If it’s too hot, they’ll burn on the outside and stay raw inside.
Thoughts
6
What did you think of this recipe?
ICE ICE ICE forever ICE
a bit to gooey mix
4
Millie
They look nice
5
Egypt
So stunning
5
lisa
it was amazing
5
berb
5
Rosie
Love these so much! the kids have had so much fun!
5
These Are Also Great!
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To Serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
Cupcakes
- 150g butter, softened
- 1 1/2 cups Chelsea Caster Sugar (338g)
- 2 eggs
- 2 1/2 cups Edmonds Self Raising Flour (375g)
- 1 1/4 cups Meadow Fresh Milk (310ml)
- 2 tsp vanilla extract
Buttercream Icing
- 150g butter, softened
- 2 1/4 cups Chelsea Icing Sugar (338g)
- 2 Tbsp Meadow Fresh Milk
- 1 1/2 tsp vanilla extract
- Raspberries, sugar flowers or sprinkles to decorate
ingredients
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- ½ tsp salt
- 3 large ripe bananas (mashed)
- 3/4 cup Chelsea White Sugar (170g)
- 1 egg
- 80g butter, melted
ingredients
- 1 3/4 cups Edmonds Standard Grade Flour
- 1/2 cup cocoa powder
- 2 tsp Edmonds Baking Powder
- 1 cup Chelsea White Sugar
- 125g butter
- 2 Tbsp Chelsea Golden Syrup
- 2 eggs
- 1 1/2 cups Meadow Fresh Original Milk
- 2 tsp Edmonds Baking Soda
- 1 tsp vanilla essence
Icing
- 1 1/2 cups Chelsea Icing Sugar
- 1 Tbsp cocoa powder
- 50g butter, softened
- 2 Tbsp Water
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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