Sleeping Beauty Pancakes


These are a real crowd-pleaser and something you can make with little people. It’s a great way to introduce them to baking. Little kids love to help and we all know that they learn best how food actually gets made by doing it themselves. They learn what’s involved for food preparers, and how we make food with love and attention and have fun in the process. In our demanding, over-the-top busy world, young children may not all have this more direct experience. So if you have some wee visitors this summer, and they’re not seasoned bakers, go for it! Because they may want to all get in there at once, this is a pretty easy one to break down into separate tasks.

I love this recipe (from the Victoria restaurant Nourish) because it is utterly simple. Here’s it is: Soak 1 C organic rolled oats in 2 C buttermilk overnight in fridge. (That’s the sleeping part.)

The next morning, start with hand-washing and the setting up of stools so everyone can reach the counter.

Grease large baking dish. I use a 23 x 33 cm. dish. (Perfect task for the littlest one)

Break 2 eggs into a bowl and stir until blended. (We keep the eggs separate from other ingredients, so shells can more easily be fished out until egg-breaking competency is reached.) Melt 1/3-1/2 C butter

Mix together 1 C organic flour (I use whole wheat or red fife) with:

1 tsp. baking powder

1 tsp. salt (Little ones love the mixing & measuring, and learn really quickly how to be accurate.)

Mix all the ingredients together in some fashion in a large bowl, and gently stir, only until everything is smoothly combined.

Roll it all into the greased dish with a spatula, smooth it out, and bake in a 350 oven for 30-40 minutes. Cool for a bit, then serve in squares. Double the recipe for a group larger than 5. You can also cook the batter on a skillet, traditional “pancake-style”, your choice.

Serve with syrup, strawberries, blueberries, any fresh fruit at all, yoghurt and love!