Corn-filled Pancake

Top of the morning to you all. Let me first appreciate all of you that have visited this site. It is less than 1 week old and i can’t believe the number of you that have subscribed for email notifications and also liked the Facebook page. Do i talk of the feedback i have received both on the comment thread and privately, i now know a lot of you are also cracking your brain like me over what to make for the kids. Thank you so much for your encouraging words, comments, likes, shares and for those that have tried some of the recipes, i’m glad you enjoyed them.

You may also want to follow Mummy’s Yum by clicking the links buttons. The mailing list is also there for you to subscribe to, if you want to get the recipes right in your inbox. Everything is still at the infant stage but hopefully, with your support and my tenacity, we will grow beyond that. Thank you once again and keep sharing the recipes with your friends.

Now back to business…who do not love pancakes? This is one easy recipe that children will always love,  the ones in my life and home sure does and my little baby would hold hers, eat 1/2 and share the rest with the floor before going for another one. The sweet corn adds colour and more sweetness to it…so don’t go overboard with your sugar.

It is a very convenient breakfast with pap, custard or porridge oats. You can put them in the lunchbox along with fruits and a drink or yogurt for a filling lunch in school. It is also great for the picky eater and for the little baby to nibble away as part of their introduction to the ‘big food’ club. The best part of it is that it freezes well, so the very busy parent can make it in batches, store away in the freezer and microwave for a quick breakfast, dinner or lunchbox menu. ladyx.ch

Ingredients:

• 1 cup plain or self-raising flour
• 1 tablespoon sugar or honey to taste
• 1 egg
• 1 teaspoon butter
• 3/4 cup of  milk (You can add more or less depending on how you want your batter consistency)
• Pinch of nutmeg
• Vanilla essence flavour
• A small tin of sweet corn
• Pinch of salt

Directions:

1. Combine flour, sugar (if using), nutmeg and salt.
2. Beat the egg with milk, melted butter, vanilla and honey (if using).
3. Pour wet mix into the dry one and slowly mix to a smooth consistency. You can add more liquid or flour to your preference but the batter should not be too watery or too thick. Alternatively, you can simply put all your ingredients except sweet corn in a blender and just whizz until perfectly combined.
4. Drain and add the sweet corn in the batter.
5. Rub butter or vegetable oil on a non-stick pan and place on medium cooking heat.
6. Use a spoon and place small scoops of batter in the pan, reduce the heat to cook slowly. Once bubbles appears on the top, flip to cook the top.
7. Do the same till you finish the batter. You may wish to oil your pan before you add the next batter, but you don’t have to do so with a good non-stick pan.

Serve the kids with their choice of fruits or spread with jam, peanut butter or other sauces. 

**Honey is not recommended to be used for babies that are less than a year old.

**Omit the corn for babies to avoid any choking hazard or otherwise monitor them closely while eating.