I discovered the joy of these babies after a resort holiday when my son Louis, then 3, would feast on pancakes laden with maple syrup from the breakfast buffet, and proceed to spiral out of control on a sugar rush. It was the first time that I really became aware of the immediate impact sugar can have on our kids and set about finding an alternative to his now number 1 favourite breakfast. Although I admit for grown ups you do need to serve them with something delicious like a drizzle of maple syrup, lemon and sugar, cinnamon butter or fresh berries macerated in some raw brown sugar (see below), the simplicity of these leaves me feeling much better about the day ahead than a heavy sweet pancake. And Louis hasn’t skipped a beat, he loves them too!
Suitable for Freezing
Makes 8-10 small
Prep time: 2 minutes
Cook time: 5 mins
1/3 cup Milk
1/3 cup SR Flour
Whisk egg lightly. Add remaining ingredients and whisk again. Of course this is super easy with a stick blender or some other kitchen gadget but can be easily done with good size mixing bowl, a whisk and a small amount of elbow grease.
Allow mix to rest for 15 mins or as long as it takes for pan to heat. Whilst mix is resting, heat a heavy based non-stick pan over medium heat. When ready add a small teaspoon of butter and melt. Using a tablespoon dollop in spoons of hotcake mix and allow to cook. Bubbles will form and pop, then you can flip them. They will only need another minute or so on the second the side.
Serve plain or with a drizzle of honey, maple syrup, fresh fruit, Cinnamon butter or Berry compote. Delicious!
1 tsp butter at room temperature
1 good shake of cinnamon sugar
Blend with a fork and smear on hotcakes. This is cleaner for little ones to eat and less likely to stain.
For a slightly more sophisticated approach and a lovely Sunday breakfast for all the family….
1 cup frozen mixed berries
1 TBS raw sugar
Squeeze fresh lemon (optional)
Place in heavy based saucepan over medium heat and allow to bubble and cook down for 5 mins. Add a squeeze of lemon and serve.
Written by Emily Dupuche, Food Babies Love