• Food

Super easy pancakes & lots of tasty toppings

  • 28.02.2017

Pancake toppingsPancakes are a cinch to make. They work for a lazy breakfast or dessert, and are a great way to teach kids about pan cooking and controlling heat. It doesn’t matter what size your cup is, use the same one for your milk and your flour and you’ll be onto a winner. For puffed-up pancakes, add a teaspoon of baking powder with the flour, but don’t worry if you don’t have any – they’ll still be lovely. You can double the batter if you’re cooking for many, and even try a few of these brilliant twists.

One-cup pancakes
Makes 6 pancakes (serves 3)

  • 1 egg
  • 1 cup self-raising flour
  • 1 tsp baking powder (optional)
  • 1 cup milk
  • 20g butter
  1. 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.
  2. Next, let them fill the same cup with flour, then add that to the bowl. Toss in the baking powder, if you have it. 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. Now get your toppings ready from the ideas below.
  3. Put a large frying pan on a medium heat. Get the kids to half 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 2–3 pancakes in the pan.
  4. Cook the pancakes for 1–2 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. Cook the pancakes for another minute or so, till golden on both sides.
  5. 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 the pancakes as suggested below, or with a sprinkle of sugar and squeeze of lemon.

Per serving 370 cals, 9.9g fat (5g saturated), 12.8g protein, 56.6g carbs, 4.6g sugars

Banana pancakesBanana pancakes
Cut 2 bananas into slices. Melt a little butter in a pan, and add the banana and a squeeze of honey. Fry until golden brown, then keep warm. To serve, pile the cooked pancakes and bananas. Grate over the zest of 1 lime and serve with a drizzle of honey.
Per serving 516 cals, 15.5g fat (8.5g saturated), 13.5g protein, 78.8g carbs, 25.7g sugars

Blueberry and bacon pancakesBerry good pancakes
Heat a non-stick frying pan and fry off 6 slices of streaky bacon until lovely and crisp. Before you finish cooking the pancakes, get the kids to dot a handful of blueberries across the half-cooked pancakes, then finish cooking them according to the recipe. Serve with a drizzle of maple syrup and the bacon.
Per serving 470 cals,15.2g fat (6.8g saturated), 17.6g protein, 64.5g carbs, 11.7g sugars

PancakesDessert apple pancakes
Quarter and core 2 eating apples, then slice each piece into 4. In a pan, melt a dot of butter and fry the apples till browned. Serve pancakes with apples, ice cream and a dash of cinnamon.
Per serving 549 cals, 23.3g fat (13.2g saturated), 14.7g protein, 68.5g carbs, 16.3g sugars

Pomegranate pancakesCoconut pancakes with pomegranate jewels
Cut a pomegranate in half – mind, it can be messy! Get a mixing bowl and hold the pomegranate, seed-side down, above the bowl. Use a wooden spoon to tap the back of the pomegranate so the seeds fall into the bowl. Do this with both sides until all the seeds are in the bowl. Fill the bowl with water, then pick out any white bits that float to the top, then gently drain away the water. Mix about 8 tablespoons of dessicated coconut into your pancake batter, and fry as before. To serve, top your coconut pancakes with a spoonful of yoghurt and some pomegranate seeds. Grate over the zest of a lime and an orange.
Per serving 526 cals, 22.8g fat (15.9g saturated), 15g protein, 62.5g carbs, 10.2g sugars

Recipes by Anna Jones, photography by David Loftus

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