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Forest Blueberry Pancakes with Owl Made of Fruit - photo 1
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Forest Blueberry Pancakes with Owl Made of Fruit

Breakfasts for Kids For Kids Breakfasts 35 min Easy 1 wyświetleń ~24.10 PLN - (0)
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Description

Charming and fluffy blueberry pancakes that will delight any child! This is not only a delicious breakfast but also a creative activity. The pancakes made with buttermilk are incredibly tender and moist inside, and the addition of whole blueberries creates juicy, purple bursts of flavor. The highlight, however, is the decoration – a friendly owl made from fresh fruits: bananas, blueberries, and strawberries. This presentation makes even the pickiest eater eager to grab a serving of vitamins. The dish is simple and quick to prepare, perfect for a lazy weekend morning, a child's birthday, or Children's Day. Served warm, drizzled with a bit of maple syrup, they make a wholesome and balanced meal that provides energy for a whole day of fun.

Składniki (12)

Servings:
2
  • Wheat flour type 450 150 g
  • Chicken egg 1 szt.
  • Buttermilk 200 g
  • White sugar 15 g
  • Baking powder 5 g
  • Rapeseed oil 30 g
  • Świeże jagody 120 g
  • Banana 1 szt.
  • Strawberry 15 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Maple syrup 30 ml
  • Ground cinnamon 2 g
💰 Szacowany koszt dania: ~24.10 PLN (12.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

In a large bowl, combine the dry ingredients. Add the flour, sugar, baking powder, and a pinch of salt. If you are using cinnamon, add it now. Take a large whisk and mix everything thoroughly for about 30 seconds. The goal is to evenly distribute the baking powder in the flour, which will ensure that all the pancakes rise evenly.

Ingredients: Wheat flour type 450, White sugar, Baking powder, Salt, Ground cinnamon
Use a large bowl to avoid spilling flour. Thoroughly mixing the dry ingredients at the beginning is the secret to evenly risen pancakes.
2

In a second, smaller bowl or pitcher, combine the wet ingredients. Pour in the buttermilk, then crack an egg into it. Using the same whisk or fork, vigorously beat the egg with the buttermilk until a uniform, smooth liquid forms. This step will make it easier for the egg to combine with the flour.

Ingredients: Buttermilk, Chicken egg
It's easier to combine the wet ingredients in a separate bowl and then add them to the dry ones. This ensures better control over the consistency of the dough and prevents overmixing.
3

Now combine the contents of both bowls. Make a well in the center of the dry ingredients and pour in the entire buttermilk and egg mixture. Using a whisk or wooden spoon, mix the ingredients just until combined. Don't worry if there are small lumps in the batter – that's desirable! The batter should be thick but pourable.

THE MOST IMPORTANT STEP: Do not mix the batter too long! Overmixing activates the gluten in the flour, which will make the pancakes tough and rubbery, rather than fluffy. A dozen strokes with a spoon is more than enough.
4

Add 100g of berries to the prepared batter (leave the rest for decoration). Using a silicone spatula or spoon, very gently fold the fruit into the batter, making just 2-3 movements. The goal is to incorporate the berries into the batter without crushing them. Set the bowl with the batter aside for about 5 minutes. During this time, the baking powder will start to work, and the batter will thicken slightly.

Ingredients: Świeże jagody
If you are using frozen berries, do not thaw them beforehand – add them frozen straight into the batter. This way, they won't release juice and stain the entire batter purple. Letting the batter sit for 5 minutes is the key to fluffiness.

Frying the pancakes

5

Prepare a frying pan. A large pan with a thick bottom and non-stick coating works best. Place it on the stove over medium heat. Pour about half a tablespoon of oil into the pan and spread it using a kitchen brush or by tilting the pan. Heat the pan for 2-3 minutes. To check if it's ready, drop a droplet of water onto it – if it sizzles and evaporates immediately, the temperature is perfect.

Ingredients: Rapeseed oil
A good non-stick pan is essential. Too low a temperature will cause the pancakes to absorb fat, while too high will burn them on the outside, leaving them raw on the inside. Medium heat is optimal.
6

Spoon portions of the batter onto a heated skillet. Using a large spoon or a small ladle, pour the batter to form round pancakes about 8-10 cm in diameter. Leave space between them, as they will rise while frying. You should be able to fit 3-4 pancakes at a time on a large skillet.

Using a ladle or ice cream scoop will help you achieve pancakes of equal size. Don't pour too much batter at once; smaller pancakes are easier to flip.
7

Fry the pancakes for about 2-3 minutes on the first side. Watch their surface – when bubbles appear and the edges of the pancake start to look set and matte, it's time to flip them. Using a thin, wide spatula, lift the pancake and quickly turn it over to the other side. Fry for another 1-2 minutes until golden brown. Repeat the process until you use up all the batter, adding a little oil between batches if necessary.

Patience is key! Don't flip the pancakes too early. Bubbles on the surface are the best indicator of readiness. After flipping, do not press the pancakes down with a spatula onto the pan, as they will lose their fluffiness.

Decoration 'Owl'

8

Prepare a plate for the child. Choose a bright, preferably white or pastel plate, where the decoration will be clearly visible. Arrange a stack of 3 or 4 warm pancakes in the center of the plate, one on top of the other.

It's best to prepare the decoration just before serving, so that the fruits, especially the banana, don't have time to darken and lose their appetizing appearance.
9

Create the owl's eyes. Peel the banana and cut two thicker slices, about 1 cm thick, from its middle part. Place them side by side on the top pancake – these will be the big eyes of our owl.

Ingredients: Banana
Use a sharp knife to cut the fruit for even and smooth edges. Slices from the center of the banana will have the most regular, round shape.
10

Add the pupils. Take two nice, round berries from those you set aside for decoration. Place one berry in the center of each banana slice. These will be the pupils that bring our owl to life.

Ingredients: Świeże jagody
You can gently press the berry against the banana to make it hold better. This small detail makes a huge difference in the appearance of the entire decoration!
11

Make the beak and feet. Wash and dry the strawberry. Cut a small triangular piece from the top and place it between the banana eyes, point down – this will be the beak. Cut the rest of the strawberry in half, then make 2-3 cuts on each half from the cut side, creating 'claws'. Arrange these pieces at the bottom of the stack of pancakes as the owl's feet.

Ingredients: Strawberry
Creativity is welcome! You can also use a piece of mandarin for the beak or kiwi slices for the wings on the sides of the stack of pancakes.
12

The dish is ready to serve! Serve the pancakes immediately while they are warm. If your child likes, you can drizzle them lightly with maple syrup, skipping the fruit decoration. Enjoy!

Ingredients: Maple syrup
Warm pancakes pair best with fresh, cool fruits. You can serve them with a glass of milk or cocoa to create a complete, nutritious breakfast.

Fun Fact

💡

Pancakes, known in various forms around the world (pancakes, crêpes, blinis), are one of the oldest breakfast dishes. Archaeologists have found evidence of their existence in the stomach of Ötzi, the Ice Man who lived over 5000 years ago!

Best for

Weekendowe śniadanie Urodziny dziecka Dzień Dziecka Pyszny podwieczorek

Tips

🍽️ Serving

Serve the pancakes immediately after frying. Arrange the fruit owl just before serving to prevent the banana from darkening. A dollop of thick Greek yogurt or an extra handful of fresh seasonal fruits scattered around also pairs wonderfully with the pancakes.

🥡 Storage

If you have leftover pancakes (without decoration), you can store them in the fridge in an airtight container for up to 2 days. It's best to reheat them for a few seconds in the microwave, on a dry skillet, or in a toaster – this way they will regain some of their fluffiness.

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