Three Delicious Sweet Pancake Recipes to Make with Your Kids

100g plain flour
A generous pinch of salt
2 eggs
300ml (½ pint) milk
50g melted butter
8 small dessert apples or 4 regular apples
50g butter
50g light muscovado sugar
Double cream or vanilla ice cream to serve

1. Whizz the flour, salt, sugar, eggs and milk in a blender or food processor until smooth. This will only take a few seconds. Alternatively sift the flour with a big pinch of salt into a mixing bowl, make a well in the centre and add the eggs.  Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk until smooth and the same consistency as double cream.  You can add a little water if it is too thick.  Set aside for 10 minutes if you can.
2. To make the pancakes melt a small knob of butter in a thick –bottomed 18cm to 20 cm (7 to 8 in) frying pan.
3. When the butter sizzles pour out any more than just coats the bottom of the pan – alternatively brush the base of the pan with melted butter.
4. Pour in enough batter (approx.  4 tablespoons) to coat the base of the pan and quickly tilt the pan from side to side to spread evenly.
5. Cook the pancake for about one minute, then flip it over (you can use a spatula for this) and cook until the underside is lightly flecked with gold.  Continue with the rest of the batter, brushing the pan with melted butter when necessary.
6. Meanwhile, core the apples and cut into thin slices.
7. Melt the butter in a frying pan, add the sliced apples, sprinkle with some muscovado sugar and sauté for a few minutes.  Delicious served with the pancakes with cream or vanilla ice cream.

200g self-raising flour
50g light brown sugar
1 tsp baking powder
1 egg
234ml buttermilk
1 tsp vanilla extract
Pinch of salt
190g blueberries
Maple syrup (optional)
A little oil or butter for frying

1. Put the flour, sugar and baking powder into a bowl.

2. Mix the egg and buttermilk together and pour into the dried ingredients.

3. Add the vanilla and salt and whisk until smooth.

4. Add the blueberries and fold into the mixture.

5. Heat a little oil or butter in a frying pan.

6. Fry the pancakes for about 2 to 3 minutes each side until lightly golden and puffy.

7. Serve warm with maple syrup and butter.

150g self-raising flour
1 tsp baking powder
2 eggs
150ml milk
25g caster sugar
20g butter
1 tbsp sunflower oil
125ml double cream
3 bananas, sliced
Honey or maple syrup, to serve

1. Measure the flour, baking powder, caster sugar, eggs and milk into a mixing bowl. Whisk until you have a smooth batter.

2. Heat a little butter and oil in a frying pan. Spoon tablespoons of batter into the pan to make fairly large round pancakes for the body.

3. When bubbles appear, flip the pancakes over and cook on the other side for a few minutes.

4. In the same way, make smaller pancakes for the face and the paws of the rabbit. Continue to cook the pancakes until all the batter is used up, adding more butter and oil to the pan as and when necessary.

5. Arrange the pancakes on plates to make the shape of a bunny and decorate with slices of banana for the ears and the feet.

6. Whip the cream until soft peaks form, then pipe a tail onto each of the bunnies.

7. Drizzle with a little honey or maple syrup.