Homemade Raspberry Pancakes For Baby Recipes

HOMEMADE RASPBERRY PANCAKES FOR BABY

Steps:

• In a bowl, combine the flour with the baking powder and caster sugar.
• In a small jug, beat the milk and egg together.
• Gradually beat the egg/milk mixture into the dry ingredients, whisking well to make sure the mixture is smooth. This should create quite a thick batter.
• Refrigerate for 15 minutes.
• Puree the raspberries either by using a hand blender or a food processor. Alternatively, push them through a sieve or mash them with a fork.
• Remove the pancake batter from the fridge and add 3/4 of the raspberry puree a tablespoon at a time, mixing well between each addition. Stop adding the puree if the mixture starts to get too wet.
• Heat a non-stick pan over a low to medium heat and add the butter.
• Spoon in the pancake mixture to form 4 to 5 small pancakes and cook for around 30 seconds until the top starts to bubble. Turn with a spatula and cook for another 30 seconds.
• Serve just as they are, or topped with a mixture of natural yogurt and the rest of the raspberry puree.

DUTCH BABY PANCAKE WITH RASPBERRY-ORANGE COULIS

Steps:

• For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
• For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
• Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
• Serve the Dutch baby with the raspberry coulis.

RASPBERRY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.