This is an easy pancake recipe which can be made in advance and kept in the fridge for a couple of days so you can whip up pancakes even on mornings when you are short on time. We use spelt flour which has more nutrients than plain flour but you can use any flour you have on hand.
1 tablespoon baking powder
2 medium free-range eggs
30g butter, melted
300ml full-fat or semi-skim milk
225 g spelt flour
Spray oil or butter, for cooking
Put all the ingredients in a bowl and whisk together. Pour into a jug and leave to stand for 30 minutes in the fridge.
Spray a 30cm frying pan with oil and place over a medium heat. When hot add about 2 tablespoons of batter to the pan. Cook for about 1 minute on each side, when the top of the pancake starts to bubble, turn it over with a palette knife.
Keep warm in a low oven until ready to serve.
Adapt this recipe for weaning
Make these pancakes for a family breakfast to eat together, and make some long finger shaped ones or mini pancakes for baby to eat as a finger food. Serve with some full fat yoghurt and fresh fruit or chia jam.