I’m always lacking inspiration when it comes to breakfast – and whilst I love pancakes, I didn’t think they were healthy enough to give Stanley regularly nor easy enough for me to cook. Then my friend Katie told me about Jamie Oliver’s Breakfast Pancake recipe, so I looked it up that evening and decided to give it a go the following morning (if there’s one bonus from children that wake up at 5.30am, it’s that you have enough time in the morning to do these things…)
What I love about this recipe is that it’s so easy. There are just four ingredients and it takes minutes to combine them into a batter and start cooking. Jamie’s recipe contains grated pear, but Stanley is a bit obsessed with apples (he begs for them, he eats them, and he talks about them all day long) so I grated an apple instead. And that’s the beauty of the recipe, as you can use any fruit – mashed banana, chopped blueberries, diced strawberries, etc etc.
1 cup self-raising flour (95 grams)
1 cup semi-skimmed milk (240 ml)
1 pinch of salt
1 apple (or other fruit)
Add the flour, milk, egg and salt to a mixing bowl and whisk until smooth. Then add your fruit – I peeled the apple before grating, but it isn’t totally necessary.
Heat a large saucepan on the hob with a knob of butter. When the butter has melted, add the batter mixture a spoonful at a time – I think 3 tablespoonfuls is the perfect size for a pancake. Cook for a couple of minutes, flip it over, and cook the other side for a further two minutes. It’s as easy as that!
How you serve it is up to you. I like them served with plain yoghurt and a few blueberries (on a good day) or bananas and maple syrup (when I’m feeling naughty). Stanley has them served with blueberries on the side – he likes them served whole so he can pick them up and chomp into them (far more exciting than chopped up, obviously). I love the fact that there’s nothing unhealthy in them and he’s getting a portion of hidden fruit.
The best thing is how quick and easy they are to cook. A matter of minutes to make the batter, a few more to cook each pancake, and they are ready. Oh and you can keep any batter you don’t need for a few days in the fridge, making the whole process even easier the next day.