cooking with kids
We ask a chef to give us a recipe that will get in the kitchen
Bubbly Chef Michelle Low has been baking up batches of delicious pastries (and some pretty impressive cakes) at The Westin Kuala Lumpur for nine years. Here, she gives us her tried-andtested recipe for blueberry and banana lollipop pancakes.
Serves 2 (makes 8 small pancakes)
• 1 egg, lightly beaten • 200ml milk • 12g white sugar • 6g baking powder • 4g salt • 3ml vanilla extract • 100g all purpose flour • 30ml vegetable oil for cooking • 120g banana (cut into 24 small pieces) • 100g blueberries
• 100g yoghurt • 100g maple syrup • 100g raspberries • 8 lollipop sticks • 20g icing sugar (to dust
1. Get the kids to help with these tasks: crack the egg into a stainless steel bowl and lightly beat with aid of a wire whisk; then add milk, sugar, baking powder, salt and vanilla and mix well. 2. Your little ones can then gradually add the flour and combine well until a smooth pancake batter has formed. 3. You might want to handle the cooking yourself. Heat the vegetable oil in a nonstick pan and place an equal amount of pancake batter for four pancakes of approximately seven centimetres in diameter into the non-stick pan. 4. Gently add six blueberries and three pieces of banana into each pancake. 5. Flip the pancakes when they begin bubble and firm up on top. The bottom should have turned golden brown. 6. Turn the pancakes out onto a plate and let the kids carefully insert a lollipop stick into each pancake. They can also prepare small servings of yoghurt, berries and maple syrup to serve alongside the pancake pops. Get your mini-cooks to dust the finished pops with icing sugar – this may get messy. 7. Serve and enjoy immediately.
BLUEBERRY & BANANA LOLLIPOP PANCAKES