This is the first of quite a few baby food posts and I should start off by saying that souper-baby never had much time for spoon feeding or purées. As a soup lover this was quite upsetting, especially when souper-husband pointed out that I eat more purée than the baby. Anyway, I had always intended to go down the baby-led weaning route (although not religiously) but she didn’t really give me a say in the matter!
These pancakes are versatile little things as they can be filled with almost anything. Suitable for 6 months plus, they are quite attractive to babies and easy to hold, so this was my way of feeding things that were not easy to grasp in a chubby little fist, like peas, sweetcorn, spinach, tuna, tomato… you get the idea. They are brilliant if you have an independent baby who refuses to be spoon fed, or if you are weaning traditionally and ready to introduce finger foods or if you just want to actually get something done in the kitchen while your baby eats!
They also freeze really well so I make a big batch and freeze, ready for when I need a baby packed lunch in a hurry but feel like I’ve overloaded her with sandwiches lately.
Let me know if you try them and what filling combinations you go for in the comments below!
1 medium egg
2 desert spoons self raising flour (or plain flour with a little baking powder)
whole milk (enough to make a batter)
filling of choice, our favourites are –
- raw spinach (sliced), cooked peas and grated cheese
- tinned tuna, spring onions and grated cheese
- finely diced red pepper and grated cheese
(do you see a pattern?)
I suppose sweet pancakes are another option (banana and cinnamon would be nice), but then again I have never struggled to convince Souper-baby to eat anything sweet regardless of size/shape/texture/”grabability”.
Put the flour into a bowl, crack the egg into the centre and mix it all together vigorously (you could beat the egg separately and then add it, but that adds to the washing up and is thus against everything I stand for).
Gradually add milk to make a batter. Once you add the filling check the consistency and if it is too thick add a bit more milk. The thicker the batter the deeper your pancakes will be, but if its too thick you won’t get many pancakes and they’ll take a while to cook through. There is an element of trial and error and, hey, if you have to eat some of the evidence of the less good ones it’s not the end of the world. This is my batter for some tuna, spinach, spring onion and cheese pancakes:
Heat a frying pan or griddle if you have one to a low-medium heat. If you have a good non-stick surface you probably won’t need any oil but if not lightly oil the pan.
Add a desert-spoon sized dollop of the mixture to the pan for each pancake. When bubbles start to appear the pancakes are ready to turn over.
Once cooked through and a nice golden colour on both sides, remove from the pan. Either eat straight away or allow to cool before putting in the fridge or freezing.