Pancakes are a pretty big deal in our household these days. Now that the Bristol foodie baby is well and truly into his food I feel I need to make a bit more of an effort to bake exciting, new things for him to try. (Without having to go to that much effort).
These are ridiculously quick and easy to make. It takes about 5 minutes to make the batter, 5 minutes to fry them and the only washing up left at the end is one bowl, one mug, 1 spoon, 1 spatula and a frying pan. Bish. Bash. Bosh.
Whilst baby Leo enjoys his plain, my boyfriend and I will eat them drizzled with maple syrup or even with ice cream as a dessert. So it really is a recipe for the whole family.
Pancakes are brilliant foods for babies and toddlers. Especially if you are doing baby led weaning. They are small enough for little fingers to hold, soft enough to chew but not so soft that they turn into mush. You can hide a multitude of healthy items in there (I make savory ones too).
The original recipe was inspired by my trusty student cookbook, nosh for students. Now that I’m a working/blogging mum life is chaotic and I’ve restarted my love affair with this book and it’s no-fuss-but-proper-food recipes. I’ve adapted this one to make it sugar free and added the fruit.
- 1 egg
- 1/2 mug self raising flour
- 1 banana mashed (the riper the better – I like mine really black)
- 1 apple grated (keep the resulting juice)
- 1/2 mug milk
- Butter for frying
Raisin & cinnamon version
- 1/4 mug of raisins soaked in boiling water (just enough to cover them)
- Pinch of cinnamon
- 1/2 mug blueberries, chopped if you like (I leave mine whole and chunky)
- Put all ingredients except for raisins/blueberries and milk in the mixing bowl. Beat until smooth
- Add just enough milk to make a thick batter. You want it to pour off the spoon into the frying pan without being too runny.
- Fold in the raisins / blueberries.
- Melt a bit of butter in a non stick frying pan. You want enough to just lubricate the pan but not too much.
Foodie tip – A dryer pan produces better pancakes
- Spoon the mixture into the pan. I use a soup spoon and do one spoonful of batter per pancake, cooking batches of three mini pancakes at a time. If you wanted bigger pancakes, just pour more in the pan.
- Fry the pancakes for 20-30seconds then gently flip them over. The bottom should be a nice golden brown and you might need to adjust the cooking time based on your pan and the heat of the hob.
And serve! Plain as a snack, with syrup or yoghurt for breakfast or with syrup and ice cream for pudding.
I experimented with the recipe a few times before getting it right. At first I just did bananas but the pancakes came out quite bland and I rather missed the sugar. Making sure your bananas are very ripe and adding the apple and juice not only packs extra fruit in but means the pancakes are naturally much sweeter – and better for it.
I’m sure you could do various other fruit combinations. I can’t wait to try out strawberry pancakes with cream as summer approaches.