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Today is Shrove Tuesday, also known as the International Pancake Day, so what a better way to celebrate it than enjoy making pancakes with your little ones.These healthy and delicious pancakes recipes are extracted from The Big Book of Recipes for Babies, Toddlers & Children by Bridget Wardley & Judy More, a brilliant book that takes you and your children to an exciting culinary journey, and also contains a wealth of information on child nutrition. You can make them for breakfast or as a snack idea for an afternoon break, these recipes are easy to prapare and enjoyable for the whole family.

Chocolate Banana Pancakes

Preparation time: 20 minutes
Storage: Suitable for freezing; best made just before serving, but batter can be made the night before and kept in the fridge

Ingredients:
125g (4½oz) plain flour
1 tsp baking powder
1 egg
200ml (7fl oz) milk
1 tbsp vegetable oil
¼ banana, chopped
2 tbsp chocolate chips

International Pancakes Day

Method:

  • Place the flour and baking powder in a bowl, and add the egg, milk and oil. Mix until almost smooth. Stir in the banana and chocolate chips.
  • Heat up a large frying pan or griddle, adding a little oil if needed. Drop spoonfuls of the batter in the frying pan/on to the griddle, allowing room for each pancake to spread.
  • Cook on a medium heat until bubbles appear and the undersides are golden brown.
  • Turn and cook the other sides until golden.
  • Serve immediately or keep warm in the oven until all are cooked. Serve with sliced banana and maple syrup.
    Makes 8–10 pancakes

Oaty Breakfast Pancakes

Preparation time: 30 minutes
Storage: Suitable for freezing; best made just before serving, but batter can be made the night before and kept in the fridge

Ingredients:
225g (8oz) plain flour
110g (4oz) oats
2 tbsp baking powder
2 eggs, beaten
450ml (16fl oz) milk
4 tbsp vegetable oil

Method:

  • Place the flour, oats and baking powder in a bowl. Add the eggs, milk and oil and mix well. Heat up a large frying pan or griddle, adding oil if needed.
  • Drop spoonfuls of the batter into the frying pan/onto the griddle, allowing room for each pancake to spread.
  • Cook on a medium heat until bubbles appear and the undersides are golden brown.
  • Turn and cook the other sides. Serve immediately or keep warm until the rest are cooked.
  • Top with berries and maple syrup. Makes 16–20 pancakes

Pecan Pancakes
Preparation time: 20 minutes
Storage: Suitable for freezing; best made just before serving, but batter can be made the night before and kept in the fridge

Ingredients:
400g (14oz) mixed flours and fine grains,
such as buckwheat, maize meal,
brown rice flour and quinoa
1 tbsp baking powder
1½ tsp bicarbonate of soda
3 eggs
150g (5½oz) natural bio-yoghurt
500ml (1 pt) milk
4 tbsp runny honey
4 tbsp vegetable oil
100g (3½oz) toasted pecan nuts, chopped

Method:

  • Mix the flours, baking powder and bicarbonate of soda together. In a separate bowl, whisk the eggs, yoghurt, milk, honey and oil together.
  • Add the wet ingredients to the dry ingredients and mix. Stir in the chopped pecans.
  • Heat up a large frying pan or griddle, adding oil if needed. Drop spoonfuls of the batter into the frying pan/onto the griddle, allowing room for each pancake to spread.
  • Cook on a medium heat until bubbles appear and the undersides are golden brown.Turn and cook the other sides.
  • Serve immediately or keep warm until the rest are cooked. Serve with slices of banana and extra honey.
    Makes 18–20 pancakes

For more recipes from The Big Book of Recipes for Babies, Toddlers & Children, visit our blog, and click here to get more information about the International Pancake Day.

#cookingwithchildren #internationalpancakeday

BigBook-300x386

Bridget Wardley & Judy More
The Big Book of Recipes for Babies, Toddlers & Children
£12.99
Available from Nourish Books

 

Sign up to our email newsletter to keep up to date with all the latest news and offers. Follow us on Facebook and @nourishbooks on Twitter.

In The Big Book of Recipes for Babies, Toddlers & Children, Bridget Wardley & Judy More select 365 inventive meals, including delicious recipes you can make with your kids, who are often more willing to eat food that they have helped to prepare. Counting and weighing ingredients, and stirring and mixing foods boost physical co-ordination and improve their maths as well as teaching them how to cook.Fun and easy, they will enjoy and be proud of their creations.

Do-It-Yourself Pizza
There is no better way to introduce your child to cooking than a homemade pizza that he can share with his friends. Letting children choose their own pizza topping is also a great way to entertain a small group.

Preparation: 40 minutes
Ingredients:
2 pizza bases
6 tbsp passata or tinned tomatoes, chopped
1 tsp dried oregano
selection of washed and prepared vegetables for the topping, such as red and green peppers, courgettes, mushrooms, sliced cherry tomatoes and tinned sweetcorn, drained
40g (1½oz) diced ham or cooked chicken (optional)
4 tbsp grated mixed cheese, such as Cheddar and Parmesan
6–8 thin slices mozzarella, cut into strips

Method:
ADULT:

  • Preheat oven to 200ºC/400ºF/gas mark 6.

CHILD:

  • Spread the passata or chopped tomatoes over the pizza bases.
  • Sprinkle with oregano.
  • Top with their choice of vegetables and meat (if using).
  • Sprinkle over the grated cheese and add strips of mozzarella.

ADULT:

  • Place the pizzas in the oven and bake for about 10 minutes until the cheese is bubbling. Serve with salad.

Apple Smiles

Preparation: 10 minutes
Makes 5–6 smiles
Ingredients:
1 red eating apple
3–4 tbsp smooth peanut butter
puffed rice cereal (for the teeth)

Method:
ADULT:

  • Core and slice the apple into 1cm (¼in) slices.

CHILD:

  • Pat the apple slices with a paper towel to dry them. This will help the peanut butter to stick.
  • Spread one side of each apple slice with peanut butter.
  • Sandwich 2 slices together and squash them a little so that the peanut butter begins to ooze out onto the apple’s skin –the lips.
  • Place 5–6 pieces of puffed rice in the peanut butter to form the teeth, as if in a smiling mouth.

Mini Trifles BBRecipesBabiesToddlersChildren
Making this traditional pudding will be great fun for your child. Use whatever soft fruit is in season or fruit tinned in juice.

Ingredients:
2 slices Swiss roll
2 tbsp orange juice
1 ripe peach, sliced
12 strawberries, rinsed and hulled
150ml (5fl oz) custard
2 tsps whipped cream (optional)
coloured sugar strands, to decorate (optional)

Method:
CHILD:

  • Put 1 slice of Swiss roll in each of 2 small ramekin dishes.
  • Spoon a tablespoonful of orange juice over each.
  • Cover with the peach slices and strawberries.
  • Spoon the custard over.
  • Top with the whipped cream and sprinkle with the coloured sugar strands (if using).

#cookingwithchildren

BigBook-300x386

Bridget Wardley & Judy More
The Big Book of Recipes for Babies, Toddlers & Children
£12.99
Available from Nourish Books

 

Sign up to our email newsletter to keep up to date with all the latest news and offers. Follow us on Facebook and @nourishbooks on Twitter.