I pictured my pancakes to turn out looking like a pancake photoshoot image.
But again, I’m cooking with a 3 year old.
Bubs suggested using yogurt to replace our usual honey.
He mixed the batter, scooped them into the pan, we flipped the pancakes together & he sliced up the bananas.
I love how mornings like these, time slows down and the smell of fresh pancakes fills our entire apartment as I engage in morning chit chats with my little chef. The Little One watches intently, waiting for his breakfast made with love.
I think they call this Happiness.
- 1 1/2 cups organic unbleached flour
- 1/4 cup raw brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 1/4 cups Hokkaido milk
- 1 egg
- 1 teaspoon organic real vanilla essence
- 3 tablespoons melted unsalted butter
- PetitMiam banana squeeZie yogurt
- 2 small bananas
- Combine the dry ingredients
- In a small bowl, whisk the milk, egg, and vanilla together
- Pour the egg mixture and the melted butter into the dry ingredients and stir until just combined
- Heat your pan to medium high
- Pour pancake mixture onto hot pan in 1/4 cup portions.
- Flip when top of pancake is bubbling (about 3-4 minutes) and then allow other side to bake for another 2-3 minutes.
- Slice up bananas according to your preschooler’s preference
- Squeeze the yogurt on top of the pancakes
- Top it up with the sliced bananas
Recipe above modified from Things I Can’t Say – Snow Day Pancakes
We used PetitMiam squeeZie banana flavored yogurt available from NTUC.