Mango buttermilk pancakes
SUITABLE FOR
Babies above 9 months (use only egg yolk) or toddlers (use whole egg)Ingredients
Half of a large mango – pureed
1 1/2 cup regular flour*
1/4 cup wheatgerm
1 egg (yolk only for babies who have not been introduced to whole eggs)
Some buttermilk (about 1/4 to 1/2 cup depending on how tangy you want the pancake to taste)
Some milk – whole fat fresh milk is best
1 tsp baking powder
1 tbsp brown sugar/molasses* You can use buckwheat, rye, spelt or other flours, even organic and/or wholegrain flour – just be prepared for it to taste different from normal white flour pancakes.
Method
- In a mixing bowl, add in the flour, wheatgerm, sugar and baking powder before stirring to incorporate them well.
- Add in the mango puree and egg before slowly adding in the buttermilk while stirring. Add in some milk if the batter is too thick. Do not overbeat at this stage or you’ll end up with tough pancakes – it’s okay to have some lumps. You want the batter to be fluid but not runny like water. The consistency should be like commercial low-fat yoghurt.
- In a non-stick pan, coat the surface with a small cube of butter (optional) and heat on medium-low heat. When the pan is ready, test by moving your hand close to the surface – DO NOT TOUCH unless you fancy a burnt palm. If it feels hot, you’re ready to start cooking up your pancakes.
- Take a ladle full of the batter and pour onto the surface of the pan. Leave to cook until bubbles form AND dry up leaving a “holey” surface (about three minutes or slightly more).
- Gently flip over and cook the other side for a minute before removing from the pan. Repeat until the batter is all used up.
- Serve warm on its own OR with some fresh fruit mash/puree as a sauce (yes, even though it already has some fruit in it). For toddlers who are fine with honey or jam, you can opt to serve it with those or even chocolate syrup! Great for adults too!
STORAGE NOTES
You can opt to store these in freezer-safe containers like glass or Tupperware. I usually store them after they are no long steaming hot but still quite warm to the touch. Do not wait for food items to cool completely or reach room temperature as this increases the chances of contamination and bacteria growth. Keep for up to three months but best to consume within a month.SPECIAL NOTES
If you have cookie cutters, you can cut up these pancakes into shapes after you have removed them from the pan. They’ll definitely dress up your kiddo’s plate and makes food all the more interesting! As you can see above, I have mine cut out to resemble gingerbread men!
