Egg-Free Pancakes for Infants

Name: Egg-Free Pancakes for Infants
Yield: 5 servings
Cuisine: American
Ingredients: 1 1/2 tbsp Water; 1 1/2 tbsp Plain flour; 1/2 tbsp Kinako (or a mixture of 1/2 kinako and 1/2 ground sesame seeds); 1/2 tbsp Powdered milk; 1/4 tsp Baking powder

cookpad.japan @cookpad_jp

Readymade pancakes are made with "yeast food" (which is different from yeast). I had been avoiding yeast food due to health issues. I wanted my child to eat something that's safer, so I made this for her as a snack while weaning her onto solids.

Note: Eaten plain, these pancakes are not at all sweet. I usually use this as the basic batter recipe and sweeten it with vegetables or fruit. If you're not adding veggies, add sugar, or serve with syrup once they're done. Recipe by Nakamurayukako

cookpad.japan @cookpad_jp

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Ingredients

5 servings

1 1/2 tbspWater
Batter
1 1/2 tbspPlain flour
1/2 tbspKinako (or a mixture of 1/2 kinako and 1/2 ground sesame seeds)
1/2 tbspPowdered milk
1/4 tspBaking powder

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Steps

1

Combine all of the ingredients for the batter in a container and mix thoroughly.
2

Add water, and mix lightly without kneading. Pan-fry immediately. (The key to making fluffy pancakes is not to mix too much, and to cook immediately.)
3

Heat a non-stick frying pan over medium heat. Lower the heat, and pour in one bite-sized portion of batter at a time.
4

When nicely browned, flip them over, cover the pan and cook for 2-3 minutes to finish.
5

Try adding rehydrated raisins, hijiki, bananas, or boiled kabocha squash, sweet potatoes, carrots, and green vegetables.
6

Reduce the amount of water when adding fruits or veggies, to thicken the batter to the consistency of a pancake mix. Prepare the vegetables and fruit with adequate sizes and tenderness.
7

Combine all of the powdered ingredients, put them into a zip-bag and store in the fridge for later use.