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Adapted from Cooking With Kids by Linda Collister (Ryland Peters & Small, 2003).

This recipe takes a child from apprentice cook to aspiring sous chef. A child of 3 can combine premeasured ingredients and mix the batter; a child of 4 or 5 can beat the egg whites with the help of a hand-held electric or rotary mixer and make a hollow in the flour mixture. A 6-year-old can measure out the ingredients and by 7, he can do the flipping (with adult supervision, of course). At 8, she can separate the eggs. By 10, he or she is making 'em on their own.

Ingredients:
• 3/4 cup all-purpose flour
• 1 tablespoon sugar
• Big pinch of salt
• 2 large eggs
• 2/3 cup milk
• 2 tablespoons unsalted butter
• Oil for greasing skillet
• 6 ounces (about 1 cup) fresh or frozen blueberries
• Maple syrup for serving

Equipment:
• A medium bowl
• A small bowl
• Measuring cups and spoons
• A large bowl
• A whisk
• A small saucepan or microwave-proof bowl
• A handheld electric mixer or rotary beater
• A rubber spatula or mixing spoon
• A large heavy skillet (preferably nonstick or cast-iron) or a griddle
• A large spoon for dropping batter onto the skillet
• A spatula

1. To separate the eggs: Crack one on the rim of a medium bowl to break the shell along the middle. Put your thumbs into the crack and gently pull the 2 halves apart so that the egg white falls into the bowl and the yolk is left in one of the shells. Place the yolk in a small bowl. Repeat with the second egg. Set the egg whites aside.

2. To make the batter: In a large bowl, use a whisk to stir together flour, sugar, and salt. Make a hollow in the center of the flour and add the egg yolks. Pour the milk over the yolks. Whisk the milk and yolks together and then, a little at a time, stir in the flour until the liquid and flour are blended. Continue whisking until all the lumps are gone.

3. Meanwhile, Grandma or Grandpa should melt the butter in a small saucepan over low heat or in a small microwave-proof bowl in 15-second increments in a microwave. When the butter is melted, whisk it into the batter.

4. With a handheld electric mixer or rotary beater, beat the egg whites until they hold soft peaks and won’t spill out when the bowl is turned upside down (be careful when you test this!).

5. To fold the whites into the batter, use a rubber spatula or mixing spoon to gently stir half the egg whites into the batter. Then, add the rest of egg whites using an “up and down” motion, as though you are carefully scooping up the bottom of the batter and bringing it to the top. Do this several times but don’t over-mix: It’s better to have streaks of white than a completely smooth batter.

6. Meanwhile, Grandma or Grandpa should set a large heavy skillet or a griddle over low heat. Rub with a little oil. When ready to cook the pancakes, raise the heat to medium-low.

7. Drop a large spoonful of batter into the skillet. It should spread to about 4 inches. Place about 6 blueberries in the center of the pancake. When small bubbles are breaking on the surface of the pancake and the edges are pulling away from the pan, use a spatula to flip the pancake. Cook for another minute or two and remove from pan. Once you’ve gotten the hang of it, you can cook up to 4 pancakes on the skillet at once.

8. Repeat until all the batter is used. Serve with remaining blueberries and maple syrup.

Makes about 12 pancakes.

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