Baked Explorer Pancakes
Serves 2. Recipe devised by Kate Morris and Sally Brown.
You will need:
- vegetable oil for greasing
- 1 egg
- 2 dessertspoons milk
- 2 spring onions
- 10g fresh coriander (about a small handful)
- 2 dessertspoons sweetcorn
- 30-40g (about 8) green beans
- 50g plain flour
- 1/2 teaspoon baking powder
- pinch of pepper
Remember to ask a Grown-up for help.
What to do:
You will need - workmat, scales, teaspoon, dessertspoon, pastry brush, baking tray, baking paper, 2 cups, fork/whisk, scissors, 2 mixing bowls, oven gloves (for adult use).
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 200°C (fan), 220°C, Gas 7.
Break the egg into a cup, add the milk and stir.
Chop up the spring onions with the scissors, topping and tailing to take off the roots and the dark green part. Put into a mixing bowl. Put the fresh coriander in another cup and cut up using the scissors. Add the coriander to the mixing bowl, then add the sweetcorn.
'Top and tail’ the green beans (remove the stalks and tails using fingers or scissors) and cut them or snap them into small pieces (about 2cm) – add to the mixing bowl. Stir all of the ingredients together. Then add the eggy mixture to the vegetables.
In another bowl, stir the flour and baking powder together. Add the flour mix to the vegetable mixture and stir to form a smooth batter. It will be quite thick. Add the pepper.
Place baking paper on a baking tray and brush with some oil. Drop four heaped dessertspoons of the mixture onto the paper to make four pancakes. (Flatten them a little with the back of the spoon so that they are not too heaped.)
Ask a grown-up to bake them in the oven for 10 minutes. Serve 2 each with red and orange pepper pieces.