First off, when I say pancake I am talking about English pancakes which are a close cousin to a French crepe and nothing like the American style pancake! I use the same recipe for English pancakes and mini pancakes, I just add extra flour to the mini ones.
Using a 180ml cup (since I know cups vary around the world too!)
1 cup plain flour
1 cup milk
whisk together until smooth, then for the mini pancakes add more flour until the batter is fairly thick, I have no idea how much exactly , I just do it. For regular pancakes the mix needs to be quite thin.
I have two different methods, first is the easy one. Just add any of the following to the batter
- chopped veggies, raw or cooked
- dried fruit (cinnamon and raisin are big in this house)
- chopped fresh fruit, nothing too juicy, bananas, apple, kaki work well
- cooked chopped meat or ham
- anything else you might having lying round in the fridge!
Alternatively make a puree first, this is great for fussy eater kids. Cook you desired veg, I like using spinach or pumpkin and to steam it but you could just boil it. Then whizz in the blender until smooth, mix it into the batter, I can't really say how much I use, once you have done it a couple of times you get the hang of it.
Heat up a skillet/frying pan to medium heat, add a little oil then drip dessert spoonfuls of batter onto the pan, spaced well apart, once they are brown flip them over.
I often double the mix and make a massive pile then once they are completely cool pop them in a zip lock back and stick them in the freezer then you always have a healthy snack on hand, pop in the microwave to defrost/warm up and eat! Easy to pop in a snack bag for on the go or great with topping too, mascapone, maple syrup, ketchup...
We have a little friend who doesn't 'do' veggies, I had made a pile of green (spinach) and orange(pumpkin) pancakes for a playdate and he kept sneaking in and pinching more :o)