Ingredients
  • 50g plain flour
  • Pinch of salt
  • 1 medium egg
  • 150ml Infatrini®
  • 25g butter
Method / Preparation
  • Sift the flour and salt into a bowl.
  • Make a well in the middle and add the eggs. Using a balloon whisk, mix the flour with the egg.
  • Gradually whisk in the formula to form a smooth batter. If mix is a little thick add more Infatrini®.
  • In a small hot frying pan (6-7inch/15-18cm) melt some of the butter.
Large Pancakes:
  • Add 2 tablespoons of the batter mix and swirl around the pan.
Small Pancakes:
  • Add 1 tablespoon of the batter mix and swirl around the pan.
  • Cook for 1 minute approximately and turn, then cook until the underside is slightly golden.
  • Repeat until all batter is used. Can be served hot or cold with savoury or sweet fillings.
Notes
  • RECIPE CONTRIBUTED BY: Deborah Griffin, Senior Paediatric Dietitian, Waterford Regional Hospital
  • Makes 6 large / 12 small pancakes approx
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