First posted: Jan 23, 2013

Sophie’s Blueberry and Lemon Teacup Pancakes

This recipe is, very obviously, hardly rocket science, but it’s based on a very simple and foolproof formula that I love. Using the ratio of 1 part self-raising flour : 1 part milk : 1 part egg, with salt and sugar added, and regardless of which cup you use (I happen to have the prettiest little blue china espresso cups that I like to use, they’re kind of dinky but are the perfect size for a snack portion for Sophie and I), as long as it’s the same throughout the recipe, means that you’ll have perfectly fluffy pancakes every time. Also, simple is best when you’re cooking with a toddler… I’ve been waiting with an inordinate amount of impatience for Sophie to be big enough to start ‘cooking’ with me, and though she’s had a stash of aprons that would put any proud home cook to shame, it’s only in the last few weeks that it’s really started to work and the task of whisking has kept her amused for longer than a few split seconds. And we’re having fun! Banana ice lollies also made a recent star appearance. Oh, and don’t forget the play dough, kindly provided by Aunty Robyn, which as you can see she takes very seriously!

Ingredients

Cooks in:15 minutes Serves:2

1 small teacup self-raising flour (about 150ml)
1 small teacup milk (150ml)
1 egg
1 tsp sugar
Pinch salt
Zest of 1 small lemon, or half a large one
1 small teacup blueberries (or chopped banana, or strawberries etc)
2 Tbsp butter
(If using a larger tea cup or mug, use two eggs)
Maple syrup or honey, for serving

What to do

1. In a large mixing bowl, whisk the flour to remove any lumps, add in the milk, egg, sugar, salt and lemon zest and whisk until combined. Add in the blueberries and stir just once or twice.

2. Heat a teaspoon of the butter in a heavy-based pan over med-high heat. When the butter starts to foam, ladle in a ladle's worth of the mixture. Leave to cook, and when bubbles start to appear on the surface of the pancake, and it is a light golden-brown on the underside, flip. Cook for a further 2-3 minutes until golden-brown on the second side, remove and set aside on kitchen paper.

3. Repeat with the remaining mixture and serve immediately with runny honey or maple syrup.