Delicious fruit pancakes perfect to make with the kids this Pancake Tuesday!
Pancake Tuesday is just around the corner and this year I’ve teamed up with Robinsons to show you a really simple but fun and fruity recipe to get the whole family into the kitchen and whipping up a storm!
The pancakes are really easy to make and use just a few basic ingredients. I decided to make American-style pancakes as they are smaller and easier for the kids to eat. I love the thin crepe-style pancakes myself but we sometimes find it frustrating only being able to cook one at a time! My kids are not the most patient so this recipe is perfect as you can cook 4 at a time in one pan!
These pancakes are a great way to show how fresh fruit can be a really fun and delicious part of a snack for kids. I’ve used some of the yummy fruits that are contained in Robinsons Squash like Orange, Apple, Lemon, Strawberry and Kiwi! Robinsons Squash contains real fruit in every drop and has no added sugar.
I often get asked for advice on how to encourage kids to drink more water, especially during the hot summer months. Adding a little squash to their water can be a great way to get kids drinking more and keeping them refreshed all day long.
Robinsons Squash contains just four calories per 250ml serving and comes in fourteen delicious fruity flavours.
We had so much fun making, cooking and flipping these pancakes! My daughter especially loved making the layers of fruit and pancakes and it even encouraged her to try some kiwi, a fruit that she always refused to eat!
For the full recipe check out the ingredients and instructions below. And if you try these Robinsons-inspired pancakes yourself at home please do share them with me on social media
- 150g plain flour
- 1 tsp baking powder
- pinch of salt
- 150ml whole milk
- 1 medium egg
- 2 tbsp butter, melted
- butter or oil for frying
- Choice of fruit including: oranges, apples, lemons, kiwis, strawberries, blackcurrants and mango.
- Sieve the flour and baking powder into a large bowl. Add a pinch of salt.
- In a separate bowl or jug whisk together the milk, egg and melted butter.
- Add this mixture to the dry ingredients and whisk until everything is well combined.
- Add a little butter or oil to a large frying pan and add about 2 heaped tablespoons of the pancake mixture to the pan to make each pancake. You should be able to fit 4 pancakes on the pan at each time.
- Cook the pancakes for 2-3 minutes before flipping and cooking for another 2 minutes on the other side. Repeat with the remaining batter.
- Layer the pancakes between slices of fresh fruit and serve immediately.
DISCLOSURE: I’m working with Robinsons in a paid relationship. Find out more about Robinsons here https://www.robinsonssquash.co.uk/