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Fruit Pancakes That Kids Can Help Make Recipe

Fruit Pancakes That Kids Can Help Make Recipe

The kitchen is a great place to spend some quality time with your kids.


  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. sugar
  • 2 eggs
  • 2 cups milk
  • 3 tbsp. vegetable oil
  • Butter
  • About 1 cup of fruit, such as blueberries, raspberries,
  • Sliced strawberries, apples, peaches or bananas
  • Maple syrup


  1. Sift the flour, baking powder, salt and sugar into a large bowl. Show the chef how to measure accurately, using dry measuring cups and leveling off the flour. And be sure to have him check for any remaining lumps in the bottom of the sifter.
  2. Whisk the eggs and milk in a separate bowl, then whisk in the oil. Pour the egg mixture over the dry ingredients and stir with a spoon, but do not beat. The batter will be a little bit lumpy, but that's okay. For fluffier pancakes, substitute buttermilk for the milk and use 2 teaspoons baking soda instead of the baking powder.
  3. Melt 1 tablespoon of butter in a griddle or an electric skillet on medium high. Then, being careful not to splatter the hot butter, drop about 1/4 cup of batter for each pancake (a job for older kids and parents only). Be sure to leave enough room between the cakes for them to grow. For fun, you can drizzle the batter into shapes. Pour it into a plastic bag, snip a small hole in one corner, and squeeze the batter into hearts, teddy bears, numbers or your child's initials on the hot griddle.
  4. Ask your kids what fruits they want to add to their pancakes, then gently press blueberries, raspberries, or apple or banana slices into the batter. To help the kids pick their favorite fillings, set out bowls of the prepared fruits. Six-year-old Tom picked five blueberries and one raspberry, whereas his sister, four-year-old Ruth, said "I don't want to put anything in it, just on it."
  5. Cook until the pancakes bubble on the top and brown on the bottom. Flip, then cook until brown on the other side. For successful cooking, use a griddle that heats evenly. Keep it on medium high--if it's too hot, the pancakes will burn on the outside and remain gooey on the inside; if it's not hot enough, the crust will turn hard and the inside will be dry. Cook a test pancake in the beginning, then adjust your heat accordingly.
  6. Serve the pancakes hot with butter and maple syrup, if you like. Or, stockpile them on an oven-proof dish set in a warm oven for any late sleepers. Makes 20 pancakes.