Protein-Rich Mini Pancakes
With Nicola Galloway
Time: 50 min
These are similar to pikelets but with added goodness. The oats they contain provide complex carbohydrates for sustained energy, the eggs and cottage cheese supply protein, and the fruit gives natural sweetness, so they make a great balanced breakfast for toddlers and adults alike. Making the mixture the evening before saves time in the morning and also allows the starch in the flour to swell for easier digestion.
Suitable from 7 months
1 cup small oats
1 cup plain white flour;
OR 1/2 cup wholemeal and 1/2 cup white flour
1/2 tsp baking powder
Generous pinch of ground cinnamon
2 free-range eggs
100g cottage cheese or ricotta
1 cup milk
1 grated apple/pear or 1 mashed banana
Butter or oil for frying
Fresh fruit and yogurt to serve
Put the oats into a large bowl and sift in the flour, baking powder and cinnamon. In another bowl combine the eggs, cottage cheese, fruit and milk, and pour over the dry ingredients. Mix thoroughly and set aside for at least 20 minutes (to allow the starch to swell) or cover and put in the fridge overnight.
Heat a heavy-based frying-pan over a moderate heat. Once hot, add a little butter or oil and swirl to coat the pan. Remix the batter, adjusting the consistency with extra milk if needed - it should be pourable but not runny, so that the pancakes hold their shape. Use a large spoon to drop palm-sized pancakes into the pan. Once bubbles appear on the top, turn over the pancakes and cook until the second side is golden. Repeat with the remaining mixture. Serve with fresh fruit and yogurt.
Tip Cooked pancakes can be frozen in layers separated with baking paper. Remove the pancakes as needed and reheat them from frozen in a toaster or in a hot frying-pan.
(TX: 24 November 2011)