These yummy pancakes/crêpes are super quick to make and require ingredients you’re likely to have sitting in the cupboard.
They make a great lunch or brunch. My toddler loves these and so do hubby and I. You can change the toppings around to suit your bambinos taste.
Adding red pesto to the batter gives it more flavour and adds color. Here I have topped simply with cheddar cheese and fresh baby tomatoes.
Prep Time: 5 mins
Cook Time: 15 mins
- 50g wholewheat flour, sifted
- 1 large egg
- 150ml whole milk
- 1 tbsp of red pesto
- 1/4 tsp dried herbs
- twist of black pepper
- oil for frying
- grated cheddar cheese
- handful of washed baby tomatoes cut into quarters
- Add the flour, egg and milk to a bowl or measuring jug (I find using a measuring jug easier for pouring the batter out). Whisk to form a smooth batter.
- Then add the red pesto, dried herbs and black ground pepper to the batter and whisk again to mix.
- Add a little oil to a large frying pan and heat on medium.
- When hot, add one third of the batter mix to the pan and swirl the pan from side to side to ensure the batter evenly distributes and coats the pan.
- Cook the pancakes for 2-3 minutes on either side, they should turn a golden colour. Remove and repeat with the remaining mixture.
- Top with grated cheese and chopped baby tomatoes.
Best to serve these immediately but you can keep them for up to 48 hours in the fridge and reheat in the microwave or in a pan.
You can use plain flour instead of wholewheat. Note Wholemeal (UK) is the same as Wholewheat (US) flour.
Ensure the flour is sifted as this prevents a lumpy batter.
My Pan size is 10″, I made three pancakes with the quantities above.