Makes 6 pancakes, serves 3
Cooks In20 minutes
Nutrition per serving
Calories 358 18%
Fat 16.9g 24%
Saturates 7.4g 37%
Sugars 6.3g 7%
Salt 2.1g 35%
Protein 14.6g 29%
Carbs 39.4g 15%
Fibre 1.6g -
Of an adult's reference intake
- 1 large free-range egg
- 1 cup self-raising flour
- 1 teaspoon baking powder , optional
- 1 cup milk
- 20 g butter
- 6 slices of higher-welfare streaky bacon
- 1 handful of blueberries
By Anna Jones
- Have the kids get a mixing bowl, crack the egg on the side of it and put the egg in the bowl. If any shell gets in, they can use the larger eggshell to fish it out.
- Next, let them fill the same cup with flour, then add that to the bowl. Toss in the baking powder (if using). Fill the cup with milk and add that too, with a tiny pinch of sea salt.
- Now show them how to use a whisk to mix everything till smooth. Cover your bowl in clingfilm and put to one side.
- Heat a non-stick frying pan and fry the bacon until lovely and crisp.
- Put a large frying pan on a medium heat. Get the kids to halve the butter. Once it has melted and is starting to bubble, have them spoon the pancake batter into the pan so it is roughly the size of an orange. They should be able to make 2 to 3 pancakes in the pan.
- Cook the pancakes for 1 to 2 minutes, until little bubbles rise up to the top. Show older kids how to use a fish-slice or heatproof spatula to carefully turn them, but you might need to do this for little children.
- Get the kids to dot a handful of blueberries across the half-cooked pancakes, then finish cooking them till golden on both sides. When they are done, transfer them to a plate and cover with foil to keep warm.
- Carefully wipe the pan clean with kitchen paper, then add the remaining butter and keep going until all the batter is used up. Serve with the bacon and a drizzle of maple syrup, if you like.