Kids 5 & Under Recipe

Make batter

In a medium bowl whisk together 1 cup flour, 1 tsp baking powder, 1 tsp sugar and 1/4 tsp salt. In a separate small bowl whisk 3/4 cup milk, 1 large egg and 1 tbsp melted butter until combined. Pour wet ingredients into dry and stir just until combined; small lumps are fine. Let batter rest 5 minutes while you heat the pan.

Cook pancakes

Heat a nonstick skillet or griddle over medium-low (about 325–350°F / 160–175°C). Lightly brush with 1 tbsp vegetable oil or melt a little butter. Pour 2–3 tbs batter for small kid-sized pancakes (about 3–3.5 inches). Cook until bubbles form and edges look set, about 1.5–2 minutes, then flip and cook 30–60 seconds more until golden and cooked through. Repeat to make 6–8 small pancakes. Keep warm on a plate covered with foil or a kitchen towel.

Serve

Stack pancakes and top with 2 tbsp maple syrup and 1/2 cup sliced fresh fruit. Cut into bite-size pieces for little hands.

Crack 2 eggs into a small bowl, add 2 tbsp milk and 1/8 tsp salt. Whisk until pale and slightly frothy. Heat a small nonstick skillet over low heat and add 1 tsp butter. When butter foams, pour in egg mixture. Let sit undisturbed 10–15 seconds, then using a silicone spatula gently stir, pushing cooked edges toward the center. Continue folding and stirring gently until eggs are soft, creamy and just set, about 1–2 minutes total. Remove from heat immediately to avoid overcooking. Season lightly with pepper if desired.

Place 2 tbsp water in a small microwave-safe bowl or a small saucepan. Add 1/2 cup thinly sliced carrot coins and 1/4 cup frozen peas. Cover (microwave-safe lid or plate) and microwave on high for 45–60 seconds until tender but not mushy. Or steam on the stovetop over simmering water for 2–3 minutes. Drain any excess water and toss with 1/2 tsp butter. Let cool slightly before serving to children.