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    Happy Pancake Day


    12 February 2018


    It’s that time of year again when the frying pan comes out, and we all go crazy for pancakes!

    Shrove Tuesday, or Pancake Day as it’s more commonly known, is the traditional feast day before the start of Lent and a time of fasting.  It was the last opportunity to use up all the eggs and fats in the house before starting the fast.  Luckily for us, pancakes are the perfect way of using up these ingredients!

    From savoury to sweet to sugar-free, we’ve put together three of our favourite pancake recipes for you to make at home with your little ones.  We’d love to see your photos of your pancake creations, so pop over to our Facebook page and share them there.

    Happy pancake making!




    1 1/4 cup organic rolled oats

    1 teaspoon baking powder

    1 cup non-dairy milk (e.g. soy milk) / water

    1/4 cup mashed ripe bananas (about 2 medium)


    • In a food processor, blitz the rolled oats into very fine oat flour.
    • Combine the flour and baking powder into a large bowl.
    • In another bowl, combine the soy milk (or water) and mashed bananas.
    • Add to the dry ingredients, and stir lightly to combine.
    • Heat up a lightly-greased nonstick pan to medium-low.
    • Pour in the pancake batter about 1/4 cup at a time.
    • Cook until golden brown on both sides. Serve warm on its own, or with a topping of your choice.



    For the pancakes:

    140g plain flour

    2 eggs

    25g butter melted plus extra for buttering

    350ml semi-skimmed milk

    sunflower oil, for frying

    For the roll-ups

    12 thin slices of ham (125g pack), torn

    260g bag spinach cooked

    140g grated cheddar

    100ml half-fat crème fraîche

    handful dried breadcrumbs


    • Tip in the flour, make a well, crack the eggs in dishes – whisk together. Tip in the butter, add a little milk and whisk until smooth.
    • Whisk in the rest of the milk. Pour the batter into a jug.
    • Using kitchen paper, wipe the pan with a little oil. Place the pan on the stove and heat until hot. Remove from the heat and pour in enough batter to cover the base, swirling it around. Return to the heat for 3 mins until the underside is cooked.
    • Now flip the pancake and cook the other side. When cooked, put the pancake to one side.
    • Heat oven to 200C/180C fan/gas 6. Butter a large baking dish. Lay the pancakes in front of you and scatter over some ham, spinach and cheese (remembering to save some of the cheese).
    • Carefully roll up the pancakes and put them into the buttered dish. Repeat with all the pancakes.
    • Make the topping. In a small bowl, mix the crème fraîche with the remaining cheese and spring onions, if you like.
    • Spread the topping over the pancakes, sprinkle with breadcrumbs and bake for about 30 mins until bubbling and golden.




    2 – 3 ripe bananas mashed

    1 cup of plain flour

    1 egg

    3/4 cup of milk

    2 tablespoons of oil


    • Add the bananas, flour, egg and oil in a bowl and mix
    • Slowly add the milk while Don’t worry about it being a bit lumpy it doesn’t matter for this style of pancakes.
    • Place a non-stick frying pan on a low heat and drop a tablespoon of the batter into the pan.
    • When little bubbles start to form, flip them over and cook the other side.
    • Leave to cool before serving as the banana can get very hot. Serve these banana pancakes with blueberries and maple syrup.




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