Sweet Zesty Carrot Pancakes
Pancakes are a great finger food for babies who are just starting to explore self-feeding so are not uncommon amongst weaning recipes. And why would 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!
Makes 10 pancakes. Total preparation and cooking time: 15-20mins. Suitable for freezing.
Ingredients
- 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
Method
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.
