Recipe: Banana, apple and sultana pancakes

  • Eat
A plate of fluffy pancakes topped with sliced bananas and sprinkled with raisins.
If you missed last week's Annabel Karmel recipe, we've had another sneak peek into her latest book, Finger Foods for Babies & Toddlers, for more delicious baby-friendly recipes! This Wednesday, it's banana, apple and sultana pancakes!

Packed with protein thanks to the Greek yogurt, flip a batch of these to fuel your baby and the whole family!

Ingredients 

  • 1 egg, beaten
  • 100g (31⁄2oz) self-raising flour
  • 75ml (21⁄2fl oz) whole milk
  • 150g (51⁄2oz) Greek yogurt
  • 1 overripe banana, mashed
  • 1 small apple, peeled and grated
  • 50g (13⁄4oz) sultanas
  • Sunflower oil, for cooking

Method

  1. Measure the egg, flour, milk, yogurt, banana, and apple into a mixing bowl and whisk until smooth. Add the sultanas.
  2. Heat a little oil in a large frying pan. Add tablespoons of the mixture and fry over a medium heat for 2–3 minutes on both sides, until lightly golden and cooked through.
  3. Allow the pancakes to cool fully, then freeze any leftover pancakes between sheets of greaseproof paper in a rigid freezer container.

 

It’s important to chop the sultanas for babies under the age of two as they can be a choking hazard.

This recipe is an edited extract from Finger Foods for Babies and Toddlers (Dorling Kindersley, $42.99) by Annabel Karmel. Photography by Anthony Duncan. Available now.

 

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