Pancake Recipe
Long gone are the days that i used to opt for le cordon bleu recipe for pancakes because we made the mistake of letting our son use the expensive SS scales as a toy. [eek] Either way, you will never catch me dead opting for pancake mix that comes in a bottle. No thanks ~ we prefer to do it the slow way and let Aidan use it as an opportunity to work on fine motor skills within the kitchen.
Each time we try this at home, Aidan always goes on about “Rex” - the footy dude who dropped in for a talk on nutrition to young kids at school, spelling how foods with sugar are bad for you. More than likely, i’m sure that pancakes must’ve been on that list and often wonder if my son will still be thinking of Rex during his adult years. For the meanwhile, it’s hardly a staple part of our diet and serves as a good exercise to give Aidan a great work out with fine-motor skills in the kitchen.
Basic Ingredients
0.75 cup self raising flour
1.25 cup plain flour
1 cup sugar
2 eggs
2 cup milk (more or less)
Cooking spray or butter to oil the pan
TIP: If you don’t have self-raising flour, you can add 1t of bicarbonate soda & 0.25t cream of tartar (optional) to 2 cups of plain flour instead, as this is what makes plain-flour = self-raising flour -> what’s responsible for making a pancake ‘fluffy’.
Method

Easy - dump the lot into a bowl, mix thouroughly with a whisk or fork to make a smooth batter.

Grease pan with spray, turn the heat up to moderate. A visual guage to know when the pan is hot-enough is when the cooking spray becomes invisible. An ideal pan for pancakes is a light weight crepe pan if you want to ‘flip’ pancakes in the air. We invested in a $40 one from The Essential Ingredient many years ago, where it’s non-stick quality was so amazing that you could flip pancakes without any oil and they used to fly off like a ‘hovercraft.’ A long lifespan of 5 years, now dead.
The pan featured in this picture is a more expensive $180 one which is nearly 8 years old now and still solid/flat as anything. A pity there’s no ‘branding’ on it, because this is the kind of pan that will last a lifetime. It originally had a similar hovercraft-like non-stick surface, which did slowly fade over the years but has now acquired the cooked-in ‘non-stick’ surface with time. Perfectly ok to scour this one with stainless steel & metal spatula without needing to worry about scratching the surface now. One of the best investments we ever made in kitchen tools. I remember gasping at my husband shrugging his shoulders over the price tag …and the sales assistant commenting on how we’re just going to LOVE this pan for many years. True ~ so very true …and it upsets me that other businesses in the industry of pots’n'pans fail to produce products that are designed to last a lifetime (or even a few generations) like this.
As you can see …i really love this pan! If you’re in Sydney - I strongly recommend a visit over to the folks at The Essential Ingredient and get their advice on a high quality to pan to invest - they know their kitchen tools well.

Tricky business when spooning the batter into the pan without making a mess.

Better for kids to opt for a much smaller spoon and practise making pikelets instead of big pancakes, much easier to flip when they’re small.

Not bad for the first round, doing a great job and concentrating very hard on the task. depending on how non-stick the pan is, lightly coat with spray or a small knob of butter before placing batter onto the pan.

For the sake of documenting current grip of the spatula in an OT sense, as there are similar issues like this with things like holding a pencil. Rather than correct Aidan on this journey - the plan is to just use this exercise a number of times to see how he is able to adopt more efficient ways of holding on his own.
I was wincing at my husband’s method of filleting chicken last night when he offered to help out, for which i remain grateful for the assistance but i could clearly see that individuals - have their own ways of attempting to tackle tasks with their hands. In the very end, i think it’s a matter of practise to learn what feels most comfortable for you. There’s more than one way to skin a cat and more than one way to hold a pen - especially if you’re ambidexterous or in general ~ “not-right-handed”.

The trick of knowing when a pancake is ready to turn, is to keep an eye out for the emergence of bubbles. This one is still too early to turn, and the bubbles have regretably been ‘popped’ via the scooping action of the spatula to show a good example.

This one ~ clearly flipped too soon, so it’s gong to be a messy one. Depending on how non-stick your pan is, another method is to shake the pan to see if the pancake can slide on it’s own.

A fairly good example of a pancake that is ready - retaining it’s full shape without the batter bleeding.

Temperature is very critical - an example of the pan being too-hot, and the first pancake, is usually going to pan out like this. The higher the sugar content in the mix, the lower the temperature should be.

Ideal setting over here is usually 4 - moderate-low. The reason we have to start high, is just the nuisance of an electric stove which takes too long to heat up compared to cooking via induction or gas elements.

An example which indicates the balance of “fluff factor” is too high and the flour is raising too fast, which makes it harder for the batter in the middle to cook. Usually better to soften the mix with more plain flour (& or milk so it doesn’t get too thick in consistency), or reduce heat an opt for a longer cooking time. In this instance, just flip it over again.

A successful pancake towards the end of it’s journey. Some mild moments of frustration for Aidan when he couldn’t flip some of them too well - a challenge to explain how it’s not the end-of-the-world and just something which gets easier with a lot more…

PRACTISE!

























