A Five-Star Kids' Menu


Tennis-Pro Pancakes

Quentin Bacon

Breakfast is served: Reaux shapes the resort's pancakes like tennis racquets and balls, preparing them with heart-healthy canola oil and high-fiber whole-wheat flour. "The kids are so distracted by the neat shapes that they don't notice the whole wheat," he says.


Prep Time:
5 minutes

Cooking Time:
10 minutes


  • 1/2 cup whole-wheat pancake mix, such as Hodgson Mill

  • 1 large egg

  • 2 Tbs. canola oil

  • 1/4 cup low-fat milk

  • Canola oil spray

  • 1/2 cup low-fat raspberry yogurt

  • 1/4 cup chocolate syrup (optional)


Step 1:  In a medium-size bowl, blend pancake mix, egg, oil, and milk. It's normal for the batter to be slightly lumpy.

Step 2:  Spray a nonstick griddle with canola oil and heat on medium. Ladle batter onto griddle, forming the outline of a 3-inch tennis racquet. Using a teaspoon, quickly fill in racquet with batter. Drop dots of batter on the pan to form 2-inch balls. Cook 2 to 3 minutes or until bottom turns light brown; flip and cook for another 1 to 2 minutes. Repeat with remaining batter, making four racquets and four balls.

Step 3:  Place two racquets and two balls on each plate. If desired, drizzle chocolate syrup on the racquets and balls, as shown on page 91. Garnish with yogurt.

Each serving: 275 calories, 8 g protein, 26 g carbohydrate, 17 g fat (2 g saturated), 3 g fiber, 109 mg cholesterol, 221 mg calcium, 1 g iron, 466 mg sodium.

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Copyright ? 2001. Reprinted with permission from the March 2001 issue of Child Magazine.

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