Kids Plate Recipe

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp granulated sugar, 1 tsp baking powder and 1/4 tsp salt until combined.

In a separate small bowl or measuring cup whisk 3/4 cup milk, 1 large egg and 1 tablespoon melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine. Do not overmix.

Preheat a nonstick skillet or griddle over medium heat. Lightly grease with 1 tsp vegetable oil or spray and wipe excess with a paper towel so surface is evenly coated and not smoking. The griddle should register about 350°F (if using an instant-read).

For dollar-size pancakes (about 2.5–3 inch), scoop batter with a tablespoon. Pour rounded tablespoons of batter onto the preheated skillet spaced about 1 inch apart. Cook until bubbles form on the surface and edges look set, about 1–1.5 minutes.

Flip carefully with a small spatula and cook the second side until golden brown, about 30–45 seconds. Transfer cooked pancakes to a warm plate and keep loosely covered (or place in a single layer on a baking sheet in a 200°F oven) while you finish remaining batter. Makes about 18–24 small pancakes depending on size.

Serve pancakes warm with 1 tsp butter and 1/4 cup maple syrup, or syrup on the side for dipping.

Crack 2 large eggs into a small bowl. Add 1 tablespoon milk, 1/8 tsp salt and a pinch (1/16–1/8 tsp) black pepper. Whisk until yolks and whites are fully combined and slightly frothy.

Heat a small nonstick skillet over low–medium heat. Add 1 tsp unsalted butter and let it melt, tilting the pan to coat the surface.

Pour the egg mixture into the skillet. Allow eggs to sit undisturbed for 10–15 seconds until they just begin to set at the edges. Using a rubber spatula, gently push the eggs from the edges toward the center, forming soft folds. Continue folding every 10–15 seconds until eggs are softly set but still moist, about 1–2 minutes total.

Remove from heat just before they look fully dry; residual heat will finish cooking. Season to taste and transfer to the plate with the pancakes.

Choose your cooking method: pan-fry (recommended for one slice) or oven-bake. For pan-frying, place a small skillet over medium heat and lay 1 slice bacon in the cold pan. Cook bacon, turning occasionally, until edges crisp and fat rendered, about 3–5 minutes total depending on thickness.

If bacon is curling or cooking unevenly, add 1 tablespoon water to the pan (careful — it can splatter) and cover for 30–45 seconds to help cook through, then remove cover and continue crisping. Drain on paper towel.

For oven method, preheat oven to 400°F (200°C). Place bacon on a rimmed baking sheet lined with foil or parchment and bake 12–16 minutes until desired crispness. Transfer to paper towel to drain.