These colourful pancake stacks are a great way to get kids to enjoy some fruit alongside their pancakes

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!

Robinsons Squash contains just four calories per 250ml serving and comes in fourteen delicious fruity flavours.

For the full Fruit Pancakes 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 Facebook, Instagram or Twitter using the hashtag #myfussyeater.

Fruit Pancakes with Robinsons

★★★★★ 5 from 1 reviews

Author: Ciara Attwell @ My Fussy Eater
Prep Time: 2 mins
Cook Time: 10 mins
Total Time: 12 minutes
Yield: 2 1x
Category: Dessert
Cuisine: British

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Description

Delicious fruit pancakes perfect to make with the kids this Pancake Tuesday!

Ingredients

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.

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Instructions

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.