Light and fluffy toddler pancakes
Suitable from 12 months
Makes about 10 pancakes
No added soya
Vegetarian
Ingredients:
• 2 scoops Toddler Milk powder*
• ½ cup (125 ml) cold water
• 2 eggs
• 30 grams (2 tablespoons) butter, melted
• ½ cup standard white flour
• A little butter to grease pan
Method:
In a bowl whisk Toddler Milk powder with water until smooth.
Separate egg yolks from whites, adding yolks to the milk. Put egg whites into another clean bowl. Whisk yolks with milk. Whisk in flour, then melted butter, to make a smooth batter.
Beat egg whites until stiff peaks form. Fold beaten egg whites into the yolk mixture.Heat a non-stick frying pan or electric frying pan to moderate. Grease lightly with butter.
Drop large spoonfuls of pancake batter into the hot pan and cook on moderate heat about 2 minutes; turn and cook second side about 2 minutes, until golden brown.
Remove pancakes to a paper towel on a cake cooling rack. Repeat until all are cooked.
Serve fresh and warm. Raspberry jam is a favourite topping.
Please note* This recipe has been tested using Toddler Milk