Easy Peasy Pancakes Perfect For Kids And Adults Alike Food

EASY PEASY PANCAKES - PERFECT FOR KIDS AND ADULTS ALIKE!

Steps:

• Pour your flour into the first cup till it is even with the top then sieve it into the mixing bowl and poke a hole in the middle.
• Pour your milk into the second cup till it is even with the top then pour it into the hole in the middle, it will go out of the hole a lot but that helps it to mix in just a little bit easier
• Crack the egg into the middle, making sure that none of the egg shell has been dropped into the pancake batter, then wash your hands.
• Whisk or mix it all together until it is has the consistency of a thin cream, then it is time to turn on the stove to a low heat.
• This is the time where you will have to put in your little knob of butter if your pan isn't non stick, you may want to add some butter if your pan is a little old too.
• Pour approximately one fifth of batter into your pancake pan then swirl it around till it covers the whole surface area of your pan by moving the pan around,
• After about 30 seconds flip the pancake over if you can or just take your spatula and use that to flip it over, then wait another 30 seconds, repeat this process until your pancake is golden brown on both sides, be careful not to overcook! Repeat this with all your pancakes, then its time for toppings!
• Tip: you can leave you batter in the fridge for one day if you want to use it again tomorrow!!!

EASY PANCAKES

Steps:

• Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

RAINBOW PANCAKES

Steps:

• Put all the pancake ingredients, except the dye, in a bowl and mix well with a whisk until smooth. Divide the batter into 5 bowls or disposable cups. Use the food colouring to dye 4 of them a different colour, leaving one plain.
• Melt a small knob of butter in a large non-stick frying pan over a medium-low heat. Once foaming put spoonfuls of the pancake batter into the pan and shape into 4-5cm circles with the back of your spoon, you should have enough to make 4 pancakes from each coloured batter. Cook for 2-3 mins then flip over and cook the other side for another minute or until cooked through and ever so slightly golden.
• Stack the pancakes so that everyone gets one of each colour. Serve with fresh fruit, cream or ice cream and a drizzle of maple syrup if you like.