Kids’ Pancake ‘Faces’

  • 10min
  • 10min
  • 4


  • 250 ml (1 cup) all-purpose flour 

  • 30 ml (2 tablespoons) white sugar 

  • 10 ml (2 teaspoons) baking powder 

  • 2 ml salt

  • 1 egg 

  • 15 ml (3 teaspoons) butter, melted 

  • 250 ml (1 cup) milk 

  • 20 ml canola oil


  • 50 g blueberries 

  • 4 strawberries, sliced lengthways

  • 30 ml (2 tablespoons) honey 


  1. 1

    To make the pancakes: In a large bowl, combine the dry ingredients (flour, sugar, baking powder and salt). Use a wooden spoon to hollow out a well in the middle of the mixture.

  2. 2

    Whisk together the egg, melted butter and milk in a jug. Pour these whisked ingredients into the hollowed centre/well that you created in the middle of the dry ingredient mixture. Gently stir everything to combine but do not mix too finely – it’s okay to have a few lumps.

  3. 3

    Heat a large non-stick frying pan until hot and brush with the oil.

  4. 4

    First, you’re going to make a round, big pancake for the pancake face. To do this, place three tablespoons of the batter into the frying pan and level it slightly, using the back of a spoon to do so. Fry until the pancake starts to bubble lightly on the side facing upwards. Now turn or flip the pancake face, and cook for 2 minutes on the other side. Tip or slide the pancake face onto a cooling rack.

  5. 5

    You’re now going to use less batter to make smaller pancakes which will be the ears. Add 1 tablespoon of the batter in the same pan to make a smaller, ‘ear-sized’ pancake. Cook each ‘ear’ for 1 minute on each side, taking care not to burn it. Set aside and continue making ‘faces’ and ‘ears’ until you’ve used all the batter.

  6. 6

    To assemble the pancake faces: Arrange one big pancake in the centre of a plate followed by two smaller ones on top to make an ear at each side. Make the eyes and smiling mouth with the blueberries, and use a strawberry slice for the nose. Finish off by drizzling with honey.

Siba’s tip…

If you prefer more than a drizzle of honey to sweeten your pancake, add an extra 30 ml (2 tablespoons) of sugar to the dry ingredients. 

To test if a flipped pancake has cooked long enough, lightly press the thickest part of it with your finger. It should spring up without leaving a dent. 

Place the pancakes on a cooling rack rather than a plate to prevent them from becoming soggy.