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5 mins

The Balance Diet
If you want to get your children interested in cooking, there’s no easier
way to start than with pancake batter – especially with this foolproof recipe.

Serves: 4
Preparation time: 5 minutes
Cooking time: 20 minutes
Wheat free, Gluten free, Vegetarian

Preheat oven to 110°C/225°F/Gas mark ¼,
and place one large ovenproof plate inside

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© 2023 Jennifer Irvine / Black Dog Publishing · Reproduced with permission. · Recipe and images from 'The Balance Diet - Quick and Easy Recipes to Feel Healthy and Slim' by Jennifer Irvine, published by Weidenfeld & Nicolson. Photography by Dan Jones.
  • Step 1

    Sift the flour into a large mixing bowl. In a separate bowl,
    combine the eggs and milk, and pour slowly into the flour,
    whisking gently. When all of the egg mixture has been added,
    whisk more vigorously until you have a smooth pouring
    consistency. Transfer the mixture to a pouring jug.

  • Step 2

    In a bowl, mash the bananas. Split the vanilla pod in half and
    using a sharp knife, scrape the seeds out. Add the cinnamon
    and vanilla seeds to the bananas.

  • Step 3

    Heat the oil in a non-stick frying pan over a medium heat. Pour
    a small amount of the batter into the centre of the pan and
    swirl the mixture to the sides of the pan in a thin layer.

  • Step 4

    Leave the crêpe to cook, untouched, for about 2 minutes,
    then check that it is light brown underneath. If so, turn it and
    cook for a further 2 minutes on the other side. Transfer to the
    warmed plate, cover with a tea towel, and pop the plate back
    in the oven while you make the other crêpes.

  • Step 5

    Repeat the process, transferring each crêpe to the warm
    oven, until you have used up all the batter.

  • Step 6

    Place a couple of tablespoons of the banana mixture in a line
    across the centre of each crêpe, add a few strawberries and a
    drizzle of honey (if using) then fold or roll up.

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