Carrot and Sweetcorn Pancakes
by Fi Bird
This recipe is intended for children over five years old to read and follow with an adult. Please ensure that an adult is continuously attentive whenever a child is in the kitchen. Never leave a child unattended with knives, graters, or any other cutting implements or other potentially dangerous items such as frying pans or dishes. An adult should complete all stages of this recipe that involve potentially harmful steps, such as frying. Children will enjoy eating pancakes made from batter and vegetables they have had a hand in preparing.
Makes 15-20 scones depending on size
Ingredients
- A firm medium-sized carrot
- 1 medium egg
- 100gm wholemeal self raising flour
- 150ml milk
- 1 tablespoon sweetcorn
- Oil for greasing
Cooking adventurers might like to add a handful of chopped coriander with the carrot and corn.
Method
- Grate about half of the carrot. You will only need about half of the carrot, so there is no need for little fingers to get too close to the grater.
- Break the egg into a small bowl.
- Put the flour into a mixing bowl.
- Make a hole in the centre of the flour and add the egg.
- Gradually add the milk beating with a wooden spoon and drawing the flour up from the edges.
- Beat the batter well.
- Add the carrot and sweetcorn.
- Put some oil onto a piece of kitchen towel and lightly grease a heavy even-bottomed frying pan. An adult should put the pan onto a medium heat, and continue with the rest of this recipe.
- Drop a dessert spoonful of the batter onto the hot pan. Make two pancakes at a time.
- When the pancakes puff up and start to bubble, flip them over with a palette knife.
- Cook for about another 30 seconds until they puff further and the underside is golden.
ALWAYS HAVE A GROWN UP IN THE KITCHEN WHEN YOU COOK
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