Pear and Ginger is a classic combination which works really well in these simply oaty pancakes. Suitable from weaning on-wards these make for a special breakfast for the whole family. We like these served with a dollop of Greek Yogurt and a drizzle of maple syrup (leave the syrup out for babies under one year of age).
What do you need…
1 cup porridge oats
1/4 cup milk
1/2 cup mashed pear (I often use tinned pear in its own juice but a ripe fresh pear is lovely too!)
50g melted butter (unsalted if including a baby under 12 months)
3/4 cup plain flour
2 tsp baking powder
1/2-1tsp of ginger depending on how gingery you like these
Optional: Greek Yogurt and ground nuts to sprinkle on top
What you need to do…
- Measure the flour, baking powder, ginger and oats into a large bowl.
- Mix the mashed pear with the eggs and milk together and mix in to the dry ingredients. Don’t over mix, it doesn’t matter if it’s all still lumpy.
- Add in the melted butter.
- Spray or brush a good non stick frying pan with some rapeseed oil and heat over a moderate heat.
- Drop spoonfuls of pancake mix on the pan, making them any size you like.
- Turn with a fish slice when bubbles appear.
- Cook the second side until the centre springs back when pressed.
- Serve straight away or cool between the folds of a tea towel until all the pancakes are cooked.
Variation: If you don’t like pear and ginger or feel like experimenting with other flavours, try swapping the pear for grated apple (skin and all) or mashed banana and the ginger for cinnamon. Frozen fruits would also work well. Get creative, the possibilities are endless!
Freezing Tip! Spread the pancakes in a single row on a tin lined with baking paper, cover with clingfilm and freeze until solid. Once frozen, you can take off the tray and store in a freezer bag for up to 3 months.