A few weeks ago we were invited by Persil to a great event that involved cooking with the kids and making an amazing Alice in Wonderland food art picture. Little Pops was unwell on the day, so she stayed at home with daddy while Lili and I set off to a swanky Kensington venue. When we arrived we were imminently greeted with some delicious, healthy snacks and gorgeous fresh fruit juices.
Once we’d met everyone the kids got stuck into some cooking, which Lili just loved!
They made some delicious Sweet Potato, Apple & Cinnamon Pancakes…
It’s a recipe that offers an interesting twist on the traditional pancake and is packed full of flavour and goodness! It’s such quick and simple recipe that your little ones – no matter what age – will enjoy helping with.
Ingredients
1 medium-large sweet potato
150g plain flour
1⁄2 tsp baking powder
1 tsp ground cinnamon
50g caster sugar
1 medium apple
1 medium egg, whisked
100ml milk
1 tsp vanilla extract
Approx 40g butter, to fry
Method
1. Peel then chop the sweet potato and place in a medium saucepan. Cover with boiled water and simmer rapidly until tender (approx 15-20 minutes). Drain off the water, allow to cool slightly then weigh out approx 250g of the cooked sweet potato – mash this thoroughly (any left-over you can eat or freeze). While the potato is cooking…
2. …sift together the flour, baking powder, cinnamon and sugar into a large mixing bowl – this job is ideal for little helpers.
3. Older children can grate the apple (don’t bother peeling), omitting the core, pips, and stem.
4. Don’t be afraid to get small hands messy as they help you add the grated apple, the egg, milk, vanilla extract and mashed sweet potato to the dry ingredients. Stir everything up until it is thoroughly combined.
5. Add a teaspoon or so of butter to a large non stick frying pan and place on a medium-high heat. Once the spread has melted and the pan is hot, add 2x tablespoons of the mix to create one pancake. Do the same again to create a second but don’t over-crowd the pan with a third or they’ll be tricky to flip!
6. Leave for 1 minute to cook, no touching(!), before flipping both over with a spatula or fish slice. Pat down with your spatula to flatten. Continue to cook for another minute or so, patting down as you go. Flip over twice more if you wish. Cook them until they’re golden brown. Then place on a plate with kitchen towel.
7. Carry on cooking all the mix, adding 1 teaspoon more spread as you go to lubricate the pan, piling the cooked pancakes up on a plate, with kitchen towel to drain off and separate each one. Serve immediately.
We will definitely be making these again at home, as they really were fluffy and delicious.
After having fun cooking up a storm in the kitchen, we went onto do some food art. Look at the amazing result….
Thank you to Persil for inviting us to this event. They are currently running a campaign on their washing up liquid bottles to get kids more involved in the kitchen. Have a look and take advantage of this special offer.
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