Kids' Breakfast Recipe

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp sugar, 1 tsp baking powder and 1/4 tsp salt until combined. In a separate small bowl beat 1 large egg with 3/4 cup milk and 1 tablespoon melted butter. Pour wet ingredients into dry and stir just until combined; a few small lumps are fine. Do not overmix.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush with 1 teaspoon vegetable oil or a little butter. Drop 2 to 3 tablespoons batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, about 1.5–2 minutes. Flip and cook until golden and cooked through, about 45 seconds–1 minute more. Repeat with remaining batter to make about 6 small pancakes. Keep warm on a plate covered lightly with foil.

Plate pancakes

Stack pancakes on a kid-sized plate. Top with sliced banana and strawberries. Drizzle with 2 tablespoons maple syrup and dust with 1/2 teaspoon powdered sugar if using.

Whisk eggs

Crack 2 large eggs into a small bowl, add 1 tablespoon milk and 1/8 teaspoon salt. Whisk until yolks and whites are fully combined and slightly frothy.

Cook eggs

Warm a small nonstick skillet over low-medium heat and add 1 teaspoon butter. When butter is melted and foaming, pour in the egg mixture. Let sit undisturbed for a few seconds, then gently stir with a silicone spatula, pushing eggs from the edges toward the center. Cook slowly until just set but still soft and moist, about 1–2 minutes. Remove from heat to avoid overcooking.

Serve eggs

Transfer eggs to the plate alongside the pancakes so they stay warm.

Pour 6 oz fresh orange juice or apple juice into a child-sized cup. Serve with a straw if desired.