These pancakes are delicious even without sugar, thanks to the natural sweetness of boiled vegetables and fruit. They are fluffy pancakes that are easy to make and safe for infants. They're also great for babies with egg allergies.
Ingredients: Makes 5-6 coin-sized pancakes ※ 101 kcal
Using carbonated water instead of water will make your pancakes soft and creamy when hot, and moist once cold. They will turn out slightly thinner when cooked.
1 1/2 tablespoon (15 g)
Kinako (or a mixture of 1/2 kinako and 1/2 ground sesame seeds)
1/2 tablespoon (5 g)
1/2 tablespoon (4-5 g)
I recommend aluminum-free baking powder.
Combine all of the ingredients for the batter in a container and mix thoroughly.
Add water, and mix lightly without kneading. Pan-fry immediately. (The key to making fluffy pancakes is not to mix too much, and to cook immediately.)
Heat a non-stick frying pan over medium heat. Lower the heat, and pour in one bite-sized portion of batter at a time.
When nicely browned, flip them over, cover the pan and cook for 2-3 minutes to finish.
Try adding rehydrated raisins, hijiki, bananas, or boiled kabocha squash, sweet potatoes, carrots, and green vegetables.
Reduce the amount of water when adding fruits or veggies, to thicken the batter to the consistency of a pancake mix. Prepare the vegetables and fruit with adequate sizes and tenderness.
Combine all of the powdered ingredients, put them into a zip-bag and store in the fridge for later use.
Story Behind this Recipe
Readymade pancakes are made with "yeast food" (which is different from yeast). I had been avoiding yeast food due to health issues. I wanted my child to eat something that's safer, so I made this for her as a snack while weaning her onto solids.
Note: Eaten plain, these pancakes are not at all sweet. I usually use this as the basic batter recipe and sweeten it with vegetables or fruit. If you're not adding veggies, add sugar, or serve with syrup once they're done.