Pancake panache weaning recipe – Infatrini

Pancake panache weaning recipe – Infatrini

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

Infatrini (125ml)

SKU:3933439
£2.98
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Infatrini (200ml)

SKU:3259553
£4.75
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