Pancake recipe for kids
Introduction
Pancake recipe for kids, French pancakes, also known as crêpes, are thin, soft, and incredibly delicious. If you’ve ever wanted to make authentic French-style pancakes, this time-tested recipe will guide you through every step! The secret to perfect French pancakes lies in the proper mixing technique—ensuring a smooth, lump-free batter that results in tender, delicate pancakes. Whether you fill them with cheese, meat, or enjoy them with a drizzle of syrup, these pancakes are sure to become a staple in your kitchen.
Recipe Ingredients
Key Ingredients (1x, 2x, 4x)
Flour – The Base of the Pancakes
Using all-purpose flour ensures a smooth batter and a soft texture.
Eggs – The Binding Agent
Eggs help hold the batter together, giving the pancakes elasticity.
Milk – The Liquid Gold
Using warm milk makes the batter mix seamlessly without lumps.
Butter – The Richness Factor
Melted butter enhances the flavor and ensures a non-stick effect.
Vanilla Extract – The Secret Ingredient
A touch of vanilla adds a delightful aroma and a hint of sweetness.
Sugar – A Hint of Sweetness
A small amount of sugar balances the flavor without overpowering it.
Salt – The Flavor Enhancer
A pinch of salt brings out the sweetness and enhances the overall taste.
How to Make French Pancakes
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients (5 minutes)
In a mixing bowl, combine 8 ounces (225 grams) of all-purpose flour, 3 tablespoons of sugar (40 grams), and a pinch of salt.
Mix well and create a small well in the center.
Step 2: Add the Eggs (2 minutes)
Crack 3 eggs into the well and start whisking gently.
Step 3: Incorporate the Milk Gradually (5 minutes)
Slowly pour in 17 fluid ounces (500 ml) of warm milk, stirring constantly.
This gradual addition prevents lumps from forming.
Step 4: Add Butter and Vanilla (3 minutes)
Melt 3 tablespoons (40 grams) of butter and whisk it into the batter.
Add 1/4 teaspoon of vanilla extract or 2 tablespoons of liquid vanilla.
Step 5: Achieve a Smooth Batter (2 minutes)
Continue whisking until the batter is smooth and lump-free.
Step 6: Heat the Pan (2 minutes)
Preheat a non-stick or ceramic-coated pancake pan over medium heat.
Step 7: Cook the Pancakes (3-4 minutes per pancake)
Pour a small ladle of batter into the pan, swirling to spread it thinly.
Cook until the top becomes matte (about 1-2 minutes), then flip.
Cook for another 30 seconds on the other side before removing.
Step 8: Serve and Enjoy
Stack the pancakes and serve them warm with honey, jam, Nutella, or savory fillings.
How to Make Moist French Pancakes
For soft and moist pancakes, ensure your batter is thin but not watery. Using warm milk and melted butter ensures a silky texture. Also, avoid overcooking—flip as soon as the surface turns matte.
10 Test Kitchen Tips for the Best Pancakes
Use Warm Milk – Prevents lumps and blends ingredients smoothly.
Sift the Flour – Eliminates clumps for a finer batter.
Rest the Batter – Let it sit for 10-15 minutes before cooking for best results.
Use a Non-Stick Pan – Ensures even cooking and easy flipping.
Control the Heat – Medium heat is best for golden-brown pancakes.
Grease Lightly – No need to over-oil since butter is already in the batter.
Pour the Right Amount – Too much batter makes thick pancakes, affecting texture.
Flip at the Right Time – When edges look set and the top is matte.
Don’t Press the Pancakes – It removes air pockets and makes them dense.
Serve Immediately – Fresh pancakes have the best texture and taste.
How to Store French Pancakes
Refrigeration: Store in an airtight container for up to 3 days.
Reheating: Warm in a microwave for 20-30 seconds or on a pan for a few seconds per side.
Can You Freeze French Pancakes?
Yes! Stack pancakes with parchment paper between each layer to prevent sticking. Place them in a sealed container and freeze for up to 2 months. Reheat in a skillet or toaster for best results.
NonVegKahani Community Tips and Praise by Rahul K
“I followed this recipe, and the pancakes turned out perfectly thin and soft. The vanilla extract adds a wonderful aroma, and they’re great for both sweet and savory fillings. This will be my go-to pancake recipe from now on!”
Ingredients (1x, 2x, 4x)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Flour | 225g | 450g | 900g |
| Eggs | 3 | 6 | 12 |
| Milk | 500ml | 1L | 2L |
| Butter | 40g | 80g | 160g |
| Sugar | 40g | 80g | 160g |
| Salt | Pinch | Pinch | Pinch |
| Vanilla Extract | 1/4 tsp | 1/2 tsp | 1 tsp |
Nutrition (Per Serving)
Calories: 180 kcal
Carbs: 30g
Protein: 6g
Fat: 5g
Fiber: 1g
Sugar: 7g
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5 FAQ (Frequently Asked Questions)
Can I make French pancakes without eggs?
Yes, replace eggs with mashed bananas or flaxseed gel.
Why is my pancake batter lumpy?
You might be adding milk too quickly. Pour gradually while whisking.
Can I make the batter ahead of time?
Yes! Store in the fridge for up to 24 hours before cooking.
What’s the best pan for French pancakes?
A non-stick or ceramic pan with a flat base works best.
How do I make them extra crispy?
Cook for an extra 30 seconds per side at slightly higher heat.
Enjoy making your Perfect French Pancakes! 
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