Baked Explorer Pancakes
Serves 2. Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
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:
Step 1
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).
Step 2
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.
Step 3
Break the egg into a cup, add the milk and stir.
Step 4
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.
Step 5
'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.
Step 6
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.
Step 7
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.)
Step 8
Ask a grown-up to bake them in the oven for 10 minutes. Serve 2 each with red and orange pepper pieces.
Carrot and Courgette Muffins 
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