Bored of the usual crêpes? Celebrate Pancake Day with this new muffin-style alternative from Cook School. The step-by-step recipe is perfect to prep with the little ones in advance (you can keep the batter in the fridge until you’re ready to bake). Try topping them with the delicious blueberry compote, or they’ll also taste great with lemon and sugar, Nutella or even cheese for a savoury twist.

Cook School are a not-for-profit organisation that aims to equip young people with the skills, knowledge and confidence to cook delicious, affordable and healthy meals at home. Working with primary and secondary schools across the UK, they’ve hosted in-person and online cook-along classes for more than 250,000 students to date, all featuring straightforward ingredients, equipment and easy-to-follow recipes. If you love what Cook School is doing, please follow on Instagram and sign your local school up for free cookery courses on their website.

“Sometimes the things we love the most can be the ordinary and everyday ones – sitting and eating together, sharing good food and everyone asking for second helpings!” says Amanda Grant, co-founder of Cook School. “We’re showing you an alternative recipe for if you fancy a change this Pancake Day. These Muffin-Style Banana Pancakes are a slightly thicker pancake mix, but when cooked, are surprisingly light and fluffy in texture and taste just like American-style pancakes, without the fuss of frying in a pan. Designed to prep and cook as a batch in the oven, little hands can help from beginning to end – making the batter from scratch, spooning the mixture into the tin and baking in the oven before enjoying the results all together, sharing quality time around the table.”

   
Makes 12 muffin pancakes
Preparation: 20 minutes
Baking: 20 minutes

Equipment:

Muffin tin (with room for 12 muffins)
Table knife
2 mixing bowls
1 small bowl
Measuring jug
Whisk
Weighing scales
Teaspoon
Tablespoon
Small saucepan

Ingredients:

For the pancakes:
A little butter for the muffin tins
1 banana
325g plain flour
2 tsp baking powder
Pinch of salt
50g butter, melted
325g milk
2 free-range eggs
1 tbsp maple syrup or honey
1 tsp vanilla extract

For the Blueberry Compote:
150g fresh or frozen blueberries
1 tbsp lemon juice
2 tbsp water
2 tbsp maple syrup
½ tsp vanilla extract

Method:

For the pancakes:

1. Turn the oven to 200°C/180°C Fan/Gas 6.

2. Rub a little butter inside the 12 holes of the muffin tray.

3. Chop the banana into small pieces using a table knife.

4. Put the flour, baking powder and a pinch of salt into one bowl.

5. Put the melted butter into a separate bowl and add the milk.

6. Crack the eggs into a small bowl, then add to the milk and butter mixture.

7. Add the syrup and vanilla extract to the mixture and beat with a whisk.

8. Pour the milk and butter mixture over the flour mixture and beat with a whisk to make a thick, smooth batter.

9. Pour the pancake batter into the muffin holes.

10. Bake for 20 minutes.

Method for the Blueberry Compote:

1. Put all ingredients into a pan and heat for 10 minutes until the berries burst and start to soften.

2. Drizzle over the muffin pancakes.