Pancakes

50g fruit, e.g. blueberries, raspberries, banana

100g self-raising white flour

25g self-raising wholemeal flour

1x15ml spoon sugar

1 egg

180ml semi-skimmed milk

Spray oil

Weighing scales, chopping board, sharp knife, sieve, whisk, bowl, measuring jug, non-stick frying pan, fish slice, metal spoon.

1. Chop the fruit into small chunks. 

2. Prepare the batter for the pancakes: 

• Sift the flours into a bowl and add the sugar.
• Whisk in the egg and milk.
• Stir in the fruit if using. 

3.  Heat the frying pan and add a little spray oil.

4. Pour in 2x15ml spoons of mixture for each pancake.

5. Cook for 2 minutes, until golden, and turn over.

6. Cook for a further minute.

7. Serve.

• Focus on fibre: Use 125g of wholemeal flour to boost the fibre content of the dish.  
• Serving suggestion: Serve the pancakes with a berry compote. To make the compote, place 300g of frozen berries in a saucepan, add the juice and zest of 1 orange and gently heat. 
• Turn up the flavour: Try banana and blueberry pancakes. Thinly slice 1 banana and fold into the batter. Serve with blueberries. 
• For a savoury alternative add 60g of reduced-fat cheese to the batter along with 1/2 x5ml paprika. Once cooked roll up the pancake with ham and pineapple in the centre. 
• For an American-style pancake: sift the four and 1 x5ml baking powder into a large mixing bowl. Make a well in the centre and beat in 2 egg yolks and 280ml of buttermilk. It should have a think consistency. Whisk the egg whites until still and fold into the batter. Cook as per the method above. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?