I often have spiralised courgette at the minute which works really well in these along with sweetcorn, but if not you can grate some courgette instead.
The below makes enough for a couple of days and the batter keeps fine in the fridge.
- 50g plain flour
- 1 egg
- 150ml semi skimmed milk
- 50g courgette
- 2 tbsp sweetcorn
- Pinch of black pepper
- 1/2 tbsp oil
Firstly drizzle in the oil into a non-stick pan and place on the lowest heat to slowly warm the pan.
Sift the flour into a jug or bowl and crack in the egg, mixing with a metal fork. Slowly add the milk, a little at a time, mixing all the time, until you have a smooth batter.
Add the pepper and sweetcorn and grate in the courgette and thoroughly mix so the vegetables are evenly distributed.
Use a ladle to scoop out some batter and place into the pan. After a minute, use a spatula or egg slice to turn over, it should be starting to turn golden brown. Leave to cook on the other side and once golden on both sides remove from the heat.
If you are keen to cut into shapes you can use cookie cutters or a knife to cut out your shapes and make a fun plate of baby food.