My favourite pancake recipes (that even the kids can make)
Pancakes are one of my favourite treats for a languid long weekend brunch! There’s endless variations, from thick and fluffy to thin and crepe-like, and that’s before you even start thinking about toppings. Who else thinks ice cream is a perfectly acceptable (occasional) breakfast food when it’s served on top of a pancake?
I’ve got three of my favourite recipes for you to try this Easter weekend, all of which are easy enough for the kids to help with (or get them to cook the whole thing themselves – you deserve a sleep in!). Unfortunately for me, Bodhi isn’t quuuiiite old enough to handle pancake-making alone, so I’ll be making mine and his!
Pancakes can be a little tricky to get right, so here’s a few tips to ensure yours come out perfect every time:
- A heavy based, non-stick fry pan is crucial – it allows the pancakes to cook evenly without sticking to the bottom (disaster!).
- Don’t over-mix your batter – over-mixing the batter overdevelops the gluten in the flour, creating chewy pancakes rather than fluffy. The batter should be combined until it’s just mixed.
- Rest your batter – after you’ve mixed it, I like to rest my batter for about 15 minutes. This allows the gluten to relax and will create more tender pancakes.
- Use the correct flipping tool – a fish slice is ideal.
- Your first pancake out of the pan will likely not be your best but don’t be disheartened. This is a good chance to adjust the heat of the pan and the amount of butter/oil (and excuse to scoff one!)
- Keep the pancakes warm in the oven while you cook the rest – no one wants a cold pancake.
My favourite recipes:
If it’s a healthier pancake you’re after, look no further than my Super Banana Pancakes. They’re flourless, gluten-free and packed full of delicious banana flavour. Add crispy bacon for a treat!
If you’ve got a glut of feijoas at the moment, my Feijoa and Lime Crepes with Cinnamon Yoghurt Cream will go down a treat. The feijoas get caramelised then used as a filling for the extra light crepes, add a dollop of tangy cinnamon yoghurt cream and you’ll be most impressed with yourself! This recipe even has easy swaps to make it dairy and gluten-free.
If it’s a more traditional pancake you’re keen on, give these fluffy Ricotta Pancakes with Cinnamon Pears a go (shown above). Adding ricotta to the batter makes these pancakes extra rich, moist and fluffy without being weighed down. This is a great recipe for the kids to have a go at. It’s not too tricky and the results are spectacular!
Swap and change the toppings for these pancakes according to your tastes. If it’s bacon and maple syrup you love, I’m not going to stop you. I am quite partial to a simple lemon and sugar crepe, or a ricotta pancake smeared with my low-sugar raspberry chia jam. Any of the pancakes I’ve mentioned would also be great with a berry compote – simply pop 2 cups of frozen or fresh berries in a small pot along with ¼ cup sugar and 1 tablespoon of water. Bring to boil, stir and reduce until slightly syrupy.
Happy pancake eating everyone!
To be doing what I am today is a dream come true. It all started when I was 12 years old. I was watching TV after school one day and Jamie Oliver was cooking up a storm on The Naked Chef.