Kids Zone: Giant Pancakes

Tuesday, 13 February 2024 08:00

By Sara Whatley

Batter up! It’s time for some pancakes fun and flips with Sara Whatley’s easy-peasy giant pancakes!

Kids love pancakes. Correction, everyone loves pancakes. Pancake Day falls on the February 13th this year, followed swiftly by Valentine’s Day on the 14th, and what better way to celebrate both than with giant pancakes? Just as delicious as their smaller siblings, giant pancakes are much quicker and easier to make, leaving you more time to sit and enjoy them together as a family.

This recipe will make two giant fluffy pancakes to feed 4 for breakfast. If you like sweet batter add two tablespoons of sugar to the mix, or make them savoury with the addition of a pinch of salt and some chopped herbs.

Ingredients:

200g (7oz) self-raising flour

1½ tsp baking powder

3 large eggs

200ml (7fl oz) milk

Butter for frying

Toppings of your choice

1) Mix the dry ingredients in a large bowl. Make a well in the centre and break in the eggs. Pour in the milk and whisk until you have a smooth batter.

2) Meanwhile, heat a knob of butter in a frying pan over a medium to low heat until it is frothy. Pour half the batter into the frying pan, swirling it until you have an even layer. Leave it to cook for 3 minutes – bubbles will appear on top. Then flip and cook the underside for a further 2 minutes.

3) Repeat with the rest of the batter, then stack the 2 pancakes and top with fresh fruit, crispy bacon, chocolate chips, maple syrup of whatever you fancy! Cut like a cake to serve.

DID YOU KNOW?

The biggest pancake ever made was in Manchester in 1994? It weighed the same as an African elephant and needed a crane to flip it over!

HA HA!

What do you call someone who can’t turn pancakes?

A flip-flop!

More from Food and Drink

Recipe: Cranachan

Cranachan is a lovely Scottish dessert which is perfect as a delicious finale for a Burns Night supper. This recipe uses half-fat crème fraîche to lighten the cream mixture and flaked almonds for extra crunch
Recipe: Eggs Benedict

Start the weekend the right way by making the perfect eggs benedict – wonderfully warming for an indulgent winter brunch
Recipe: Tiramisu Bread & Butter Pudding

A feast of flavours to satisfy those sweet cravings, this is a belter of a bread and butter pudding, which really packs a punch! Perfect for Christmas gatherings
Recipe: Brussels Sprouts with Pomegranate & Almonds

Brussels sprouts – they’re a festive classic that usually divides people. Yet with a simple addition of pomegranate and flaked almonds, even the most doubting of Christmas dinner diners could be won over by this recipe
Recipe: Chocolate, Banana & Pecan Cookies

These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa
Recipe: Chicken & Mushroom Pot Pies

These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!
Kids Zone: Make Your Own Festive Treats!

Join Sara Whatley in making some yummy festive recipes that the kids (and adults!) will some yummy festive recipes that the kids (and adults!) will love getting stuck into
Recipe: Hearty Beef & Pumpkin Stew

This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin
Recipe: Autumn Minestrone Soup

This is a hearty autumn or early winter version of Minestrone Soup served with a lovely homemade pesto. Containing such a variety of vegetables – it will definitely up your 5-a-day quota
Recipe: William Shatner’s Cappuccino Muffins!

Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...
Kids Zone: Apples, Apples and more Apples

This month Sara Whatley and her family have gone mad for apples
Recipe: Red Velvet Cupcakes

Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests
Recipe: Saffron & Lemon Chicken Joojeh Kebabs

This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue
South Carolina BBQ Chicken Thighs

Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.
Weddings: The Food of Love

From a vegan feast to sausage, mash and gravy, what will you serve at your wedding? Sara Whatley explores the world of wedding catering
Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex

James Forryan investigates the history of producing wine, beer and spirits in Sussex, and how we should all say 'Cheers!' to its great success...
Recipe: Raspberry Blancmange

Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert
Recipe: Sizzling Spare Ribs with BBQ Sauce

The perfect spare ribs for your summer barbeque!
Highweald Estate: Wines of Outstanding Natural Beauty

One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two
Recipe: Salted Caramel Praline Brownie

Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

Kids Zone: Giant Pancakes

Share

More from Food and Drink