Pancake Tuesday is here! Pancakes are so versatile and can easily make a nutritious meal for both you or your baby or toddler. Pancakes made with milk are a source of calcium, eggs add some iron, protein and vitamin D, you can use wholemeal flour to boost the fibre and then serving with fruit adds some sweetness and key vitamins and minerals.
Here is a basic pancake recipe to get you started:
- 100g plain flour
- Pinch of salt
- 1 egg
- 300 ml low-fat milk (for the adults or baby’s usual milk for the little ones)
Sieve the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well; and add half the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter. Stir in the remaining milk. Alternatively, beat all the ingredients together for 1 minute in a blender or food processor. Leave to stand for about 30 minutes, stir again before using.
To make the pancakes, heat a small non-stick frying pan until very hot and then turn the heat down to medium. Ladle in enough batter to coat the base of the pan thinly (about 2 tbsp), tilting the pan so the mixture spreads evenly. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over with a palette knife or fish slice and cook the other side.
Serve with your choice of toppings! We love fresh berries & natural yoghurt.
Sweet or savoury, all pancakes are delicious! Here are some more ideas for pancake fillings.
Spinach and leak
For a savoury recipe try this spinach and leek filling
Use pancakes instead of dough to create pizza – spread with a little tomato purée and sprinkle over your toppings of choice
Scramble some eggs, add your choice of chopped cooked ham, cherry tomatoes, spring onions and / herbs. Spread over pancakes and sprinkle with a little reduced-fat grated cheddar.
Cook peeled apple pieces with a little water, sprinkling of sugar and cinnamon to form a purée. Serve with pancakes and natural yoghurt.
Creamy butternut squash
Steam some butternut squash and add a little reduced-fat crème fraiche, chopped rosemary (optional) and reduced-fat grated cheddar. Spread over pancakes, roll up and enjoy!
Heat frozen berries in a pan with 1 tsp sugar, a pinch each of cinnamon, nutmeg and allspice. You should allow the frozen berries to boil for at least 1 minute. Serve with pancakes and natural yoghurt.