These pancakes are perfect for kids to make as they don’t even need weighing scales. As long as you use the same cup or mug to measure out the flour and the milk – the recipe will work.
|1 large free-range egg|
|1 cup of flower|
|1 cup of milk|
|pinch of salt|
|2 bananas, sliced|
Start by cracking the egg into a large mixing bowl. Add the flour, milk and a tiny pinch of salt. Whisk everything together until you have a lovely, smooth batter.
Place a large frying pan (or crêpe pan) over a medium heat and after a minute or so, add ½ tablespoon of oil. Carefully tilt the pan to spread the oil out evenly.
Using a ladle, pour roughly ½ a ladle of batter into the pan and swirl it around so the bottom of the pan is evenly coated. Cook the pancake for about 45 seconds on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 seconds until it freckles. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Repeat until all the batter is used up.
Spread each pancake with a generous smear of Nutella, layer on some sliced banana, fold over in half and then fold once more to form triangles. Serve with a glass of milk and expect big smiles!
TRY THIS: For a savoury version kids will love, once you have flipped the pancake over, add a slice of ham and some thin slices of cheese and leave to melt while the underside of the pancake cooks. Then fold over to form a half-moon (omelette) shape and serve warm.