175g self-raising flour
1 tsp bicarbonate of soda
Pinch of salt
25g caster sugar
1 egg, beaten
45g butter, melted
2 tbsp sunflower oil
For the decoration: 2 tbsp Nutella spread and 1 apricot
For the edible eyes: 20g desiccated coconut, mini marshmallows and a handful of raspberries
1.Measure the flour, bicarbonate of soda, caster sugar and salt into a mixing bowl.
2.Mix the egg, milk and buttermilk into a jug.
3.Add the wet ingredients to the dry, whisk well, then add the melted butter and whisk again.
4.Heat the oil in a frying pan. Spoon a large spoonful of mixture into the pan and spread out to make a circle. Cook for a few minutes then turn over and cook on the other side until lightly golden and cooked through. Repeat with the remaining pancake mixture.
5.Put one pancake onto a board. Put a round cutter about 3cm wide at the bottom of the pancake to make the penguin’s tummy. Spread the Nutella over the pancake around the cutter. Fill the inside of the cutter with desiccated coconut.
6.Add the edible eyes and slice the apricot to make a small beak and two feet.
7.Make the penguin’s hat using mini marshmallows and fresh raspberries.
8.Trim another pancake to make two wings and arrange them on the side of the penguin’s body.
9.Remove the cutter before serving.
The perfect extra special Christmas Eve breakfast in anticipation of Santa’s arrival. Why not keep the decoration to one side and task your eager elves to assemble their own penguin pancakes?
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