Kids Pancakes Recipe | Chelsea Sugar

Name: Kids Pancakes Recipe | Chelsea Sugar
Ingredients: 1 cup Edmonds Self Raising Flour (150g); 2 Tbsp Chelsea White Sugar; ½ tsp finely grated lemon zest (optional); 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml); 1 egg, lightly beaten; 30g Butter, melted (or margarine); 2 bananas, sliced; 1 punnet blueberries (or frozen berries, defrosted); Chelsea Flavoured Syrup - Maple or Honey Maple.; Discover more in Word Book; Batter : Batter is the mixture of ingredients used to make pancakes. It's a liquid mixture made from flour, eggs, milk, and sometimes a little sugar and baking powder.; Flip: To flip a pancake means to turn it over in the pan using a spatula so that both sides cook evenly.; Want to hear fun fact?; Don't Overmix the Batter: It’s okay if there are a few lumps in the batter! Overmixing can make your pancakes tough, so stir until just combined. The key is to keep it light and simple.; Rest the Batter for Extra Fluff: If you have a little extra time, let your pancake batter rest for 5-10 minutes before cooking. This helps the flour hydrate and makes your pancakes fluffier.; Control the Heat: Make sure the pan is at the right temperature - not too hot! Medium heat is best for cooking pancakes. If it’s too hot, they’ll burn on the outside and stay raw inside.

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If you're looking for an easy Kids Pancake Recipe with step by step photos and a video to follow, this is it!

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Ingredients

1 cup Edmonds Self Raising Flour (150g)
2 Tbsp Chelsea White Sugar
½ tsp finely grated lemon zest (optional)
1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
1 egg, lightly beaten
30g Butter, melted (or margarine)
2 bananas, sliced
1 punnet blueberries (or frozen berries, defrosted)
Chelsea Flavoured Syrup - Maple or Honey Maple.
Discover more in Word Book
Batter : Batter is the mixture of ingredients used to make pancakes. It's a liquid mixture made from flour, eggs, milk, and sometimes a little sugar and baking powder.
Flip: To flip a pancake means to turn it over in the pan using a spatula so that both sides cook evenly.
Want to hear fun fact?
Don't Overmix the Batter: It’s okay if there are a few lumps in the batter! Overmixing can make your pancakes tough, so stir until just combined. The key is to keep it light and simple.
Rest the Batter for Extra Fluff: If you have a little extra time, let your pancake batter rest for 5-10 minutes before cooking. This helps the flour hydrate and makes your pancakes fluffier.
Control the Heat: Make sure the pan is at the right temperature - not too hot! Medium heat is best for cooking pancakes. If it’s too hot, they’ll burn on the outside and stay raw inside.