Thursday, 10 September 2015

Baby Bites Berry Yoghurt Pancakes

My little Bridget absolutely loves pancakes in all forms and these fluffy blueberry ones are a particular favourite in our house.

American pancakes tend to call on buttermilk to get that trademark thick, fluffy texture compared to the more crepe-like pancakes that we associate with Shrove Tuesday. I tried these with some natural yoghurt once instead of buttermilk and they work beautifully so this recipe has stuck.

It's a perfect weaning breakfast or brunch and makes a great treat of a finger food but it's not limited to being a baby food - these are gorgeous for the whole family and this recipe makes enough for baby plus 2-3 bigger appetites. 

We love this for a late and lazy Saturday or Sunday morning breakfast and add the icing sugar as this is a real treat meal – but if you’re keen to keep the sugar level down and keep to just the natural sugar of the berries you can of course omit this and the sugar for the pancake mix too.

Here's how:

  • 240g plain flour
  • 1 tablespoon sugar
  • 1 teaspoon of baking powder
  • 120g plain natural yoghurt
  • 75-100ml milk (try to use full fat for best results but semi skimmed will also be OK)
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 70g blueberries
  • 70g raspberries
First wash the berries and then gently dry them with a clean tea towel or kitchen towel – try not to squish them.

In a large jug or bowl combine the flour, sugar and baking powder.

Next crack in the egg, vanilla extract and yoghurt and give a really good stir until it's all combined.

Add in about 75ml of milk and keep stirring. The mixture should be like a cake mix so you should be able to do the spoon test and see how it drops back into the bowl. If it seems too thick, add a little more milk a little at a time until you're happy with the consistency.

Now add in your blueberries and raspberries and mix so they are evenly distributed.

Now add a little vegetable oil to a non-stick pan and place on a low-medium heat. Once the pan is nicely warm, half fill a ladle with the mixture and gently pour into the pan, trying to keep to a nice small rounded shape.

Cook for a couple of minutes and use a spatula, spook or egg slice to turn over, the cooked side should be nicely golden brown.

Cook on the other side for a further couple of minutes or until that has turned a golden colour. Make sure it's cooked through.

Now place onto a plate to cool enough for baby and cook the rest in the meantime. Serve with some extra fresh berries and dust with a little sprinkling of icing sugar which is the final decadent touch.

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