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Carrot and Cumin Pancakes (V) – Part 2

Carrot and Cumin Pancakes
In part one I showed you how to make Sweet Zesty Carrot Pancakes by adding naturally sweet ingredients and spices to a very simple everyday pancake recipe, your little one will simply adore! In part 2 I’m cooking savoury Carrot and Cumin Pancakes. As mentioned it’s really important to allow your baby to experience lots of different tastes and flavours (sweet and savoury) during the weaning process so you should definitely give this one a go too!

These savoury pancakes have more of an Asian influence using aromatic spices cumin and coriander. In fact, you can even cook this pancake using gram flour (besan flour) instead of plain flour. Gram flour is made from chickpeas and is the main flour used for pakora batter. It is however a little heavy, and I personally think it may be a little too heavy for a 7-8 month old. So, I’d recommend cooking gram flour pancakes as a quick after school kids snack for older children.

This plain flour savoury pancake batter is light and perfect for tiny little mouths – whether they have tiny teeth or not.

 

Carrot and Cumin Pancakes 

Light, fluffy and savoury. Loaded with carbohydrates this pancake is great for providing energy for your little one. Cut into bite-size pieces, this pancake will also help your little practice using two very important motor skills – chewing and pincer grip.

 

Total preparation and cooking time: 15-20mins
Makes 10 pancakes
Suitable for freezing

 

100g (3½ oz) plain flour
150ml (5fl oz) whole milk
1 tsp olive oil
1 egg
1 small carrot – peeled, grated
¼ tsp ground cumin
¼ tsp ground coriander

 

Add the flour, milk, oil and crack the egg into a bowl and whisk together into a smooth batter. Then fold in the carrot, cumin and coriander. Combine well.

Heat a little oil in a 10” non-stick frying pan and add 2 tablespoons of batter. Spread the batter around the frying pan by lifting and tilting it. Then cook on one side until golden. Flip it over, repeat for the other side and set aside once cooked through. Continue until all of the batter has been used.

Cut into bite-sized pieces and serve to baby warm. Yum!

Tip: If you don’t have a 10” frying pan, simply add more batter to a larger frying pan and cook.

Hardcover front coverYou can find more finger food recipes in Easy Indian SuperMeals for Babies, Toddlers and the Family. Available to buy now from Amazon and Waterstones.

Recommended by Prima Baby & Pregnancy and Mother and Baby.

Which aromatic spices are safe to introduce into baby’s diet?


Spices on spoons_crop_label
So you’ve mastered the basics and your baby is now accustomed to straightforward fruit and vegetable purees. Now this is where the fun begins! Adding different flavours into your little one’s meals and waiting in anticipation to see the look of pleasure on her face. With my little one, the pleasure on her face wasn’t so much about a smile, it was in her eyes; they would light up when she was enjoying her meal and she’d lean forward with mouth wide open for more. Equally she would spit out the food if she didn’t like it! The brutal honesty of children – you’ve got to love it!

Some parents may get confused about which spices can and can’t be introduced into a baby’s diet, but most are safe to use in ground, fresh or dried varieties provided you use just a pinch at a time initially.

Below are some of the spices and herbs that are safe to use in baby food but there are lots more.

  • Basil
  • Bay leaves
  • Black pepper
  • Cardamom
  • Cinnamon
  • Cloves
  • Coriander
  • Cumin
  • Curry leaves
  • Dill
  • Garlic powder
  • Ground ginger
  • Mint
  • Nutmeg
  • Oregano
  • Paprika
  • Parsley
  • Rosemary
  • Saffron
  • Sage
  • Thyme
  • Turmeric
  • Vanilla
  • White pepper

 

Sweet Zesty Carrot Pancakes – Part 1

Sweet Zesty Carrot Pancake
Pancakes are a great finger food for babies who are just starting to explore self-feeding so are not uncommon amongst weaning mums. And why wouldn’t they be? For babies, they are easy to pick up allowing them to practice their pincer grip and melt-in-the-mouth; and for mums are quick and simple to throw together. What could be better for both mummy and baby?

As you know, pancakes can be both sweet and savoury (although I’m not entirely sure why people eat savoury pancakes…boggles the mind!). Anyway, for baby, you can do exactly the same – offer both sweet and savoury pancakes to expose baby to different tastes and flavours.

So this post is broken into two parts where I’ll show you how to make both sweet and savoury carrot pancakes, with a difference to the everyday pancake recipe.

Part one are my warm and soft, naturally sweet, ‘Sweet Zesty Carrot Pancakes’ which combine beautiful fragrant flavours – orange and sweet cinnamon that will definitely get your little ones taste buds going. Try not to scoff them as you cook them!

 

Total preparation and cooking time: 15-20mins
Makes 10 pancakes
Suitable for freezing

 

100g (3½ oz) plain flour
150ml (5fl oz) whole milk
1 tsp olive oil
1 egg
1 small carrot – peeled, grated
¼ tsp ground cinnamon
¼ tsp orange zest

 

Add the flour, milk, oil and crack the egg into a bowl and whisk together into a smooth batter. Then fold in the carrot, cinnamon and orange zest. Combine well.

Heat a little oil in a 10” non-stick frying pan and add 2 tablespoons of batter. Spread the batter around the frying pan by lifting and tilting it. Then cook on one side until golden. Flip it over, repeat for the other side and set aside once cooked through. Continue until all of the batter has been used.

Cut into bite-sized pieces and serve to baby warm. Yum!

Tip 1: No need to cook the carrot before shredding as the pieces are so tiny they won’t be hard, or big enough to cause a chocking hazard. However if you are concerned, soak the carrot pieces in hot water for a few minutes to soften them before folding into the batter.

Tip 2: If you don’t have a 10” frying pan, simply add more batter to a larger frying pan and cook.

 

Hardcover front coverYou can find more finger food recipes in Easy Indian SuperMeals for Babies, Toddlers and the Family. Available to buy now from Amazon and Waterstones.

Recommended by Prima Baby & Pregnancy and Mother and Baby.

Weaning – How to introduce spices into a baby’s diet

Baby_how to
When I decided to introduce spices into my little one’s diet I did wonder about the best method to use when doing this. If I was to include two or three spices in one of her meals, how would I know (if she reacted to any of them) which one she was allergic to?

Thankfully this wasn’t an issue as my little one isn’t allergic to anything (that I am aware of), but at the time there was no way of knowing this.

So, better to be safe than sorry I say! I chose to follow the ‘four day rule’ as I did when I first introduced solid food into my little one’s diet. And I would ALWAYS recommend that you do the same. For example, introduce a spice cooked within food and serve to your little one. Then wait four days before introducing another one.

Some parents may prefer not to do this and dive straight in, but it is necessary as introducing spices one at a time does allow you to eliminate particular spices if your little one has an allergic reaction. Saying that, aromatic spices are from natural sources so allergic reactions are pretty uncommon.

Nevertheless, when introducing a new spice/ spices it is important to keep an eye out for the following reactions:

  • tummy upsets
  • skin rashes
  • swelling of the lips and face
  • runny and blocked noses
  • sneezing
  • itchy watery eyes
  • nausea
  • vomiting
  • diarrhoea

Please be particularly cautious if you have a family history of allergies to particular spices.

If in doubt, consult your GP or Health Visitor.

 

 

 

Photo credit: milan6

 

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