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Baby Pumpkin Pancakes

Pancake / fritter · 30 min · About 8 mini pancakes

7m+VeggieEggBreakfastFinger-food

INGREDIENTS

  • 30g pumpkin purée
  • 40g breast milk or formula
  • 30g cake flour
  • 1 egg yolk

HOW TO COOK

  1. 1Steam pumpkin cubes until soft, then blend into a smooth purée.
  2. 2Whisk 30g pumpkin purée, 40g milk, 30g cake flour and 1 egg yolk into a smooth, lump-free batter.
  3. 3Spoon the batter into a piping bag and snip the tip.
  4. 4Squeeze small coin shapes onto a dry pan over low heat.
  5. 5Flip when golden and bubbly, then serve.

TIP

Squeeze the batter into round coins that are easy for little hands to grip.

🔗Source: Caryne Chua (TikTok)

Always follow your paediatrician's guidance on allergens and choking-hazard textures. Cook eggs, fish and meat thoroughly and serve food just warm.