DAY 2, FRUITY PANCAKES

Pile of fruity pancakes

Here's a breakfast idea for a good start to the day! Thanks to my colleague Ted Guthrie for his recipe.

You can use any fruit you like, chopped small and put into the batter, or dropped on top of the wet mixture once it's in the pan.

Look at these fantastic fruity pancakes made by Ana in grade 9. A perfect breakfast for a toddler!

Well done to Charlie in Grade 6 for his wonderful stack of fruity pancakes, made in our virtual classroom this morning!

Well done to Meera in Grade 7 for a perfect stack of fruity pancakes!

Fruity Pancakes

Ingredients

1 cup flour

1 tsp. baking powder

1 tbsp. sugar

1 pinch salt

1 egg (or 1 small mashed banana)

1 cup milk

*fruit/berries of choice

Method

1.      Sift flour, baking powder, salt and sugar into a large bowl.

2.    Make a well in the centre of the flour and crack in the egg.

3.    Using a wooden spoon, stir the egg into the flour from the middle out, adding milk as required to keep the mixture loose.

4.   Add the remaining milk to create a smooth, thick batter.

5.    Pour into a jug.

6.    Heat pan to medium, WITHOUT oil at this stage.

7.    Once pan is hot, add a little oil and sweep around pan with a pad of kitchen paper – BE CAREFUL!

8.    Pour mixture into pan to create 3 small pancakes.

9.    Drop berries/small pieces of fruit onto wet mixture. Cover with a little mixture if necessary.

10. Allow bubbles to form on top of mixture before gently flipping them over to brown on the other side.

Serve hot with a drizzle of maple syrup!