Well, as it is Shrove Tuesday, I thought it would be apt to post a pancake recipe. This one is aimed at the little ones, but they are delicious enough for the adults too!
This was one of the first foods I gave Little Squirrel as the pancakes were soft enough for her to gnaw at with her little gums in the days before teeth arrived!
- 2 tbsp of olive oil
- 1 red pepper, finely chopped
- a handful of spinach leaves, roughly chopped
- 125g self-raising flour
- 1 egg
- 150ml milk
- a handful of grated cheddar cheese
Heat the oil in a non-stick frying pan, then add the red pepper and sauté for 3-4 minutes until soft.
Take the pan off the heat, add the spinach, and stir for 30 seconds, until the spinach wilts slightly.
Empty the contents of the pan on to some absorbent kitchen roll, and set aside to cool.
Sautéed pepper & spinach
Wash and dry the frying pan, lightly oil, and heat.
In a medium mixing bowl add the flour, make a well in the centre and break the egg into it. Add half the milk and beat with a whisk until smooth. Gradually beat in the rest of the milk.
Once smooth, stir in the cooled pepper and spinach, and the grated cheddar.
Use a tablespoon to drop spoonfuls of mixture into the hot pan. Fry for 1-2 minutes on both sides until golden brown.
(I will often finish the pancakes off in a hot oven for a couple of minutes to make sure cooked through, as I find with my hob they can be brown on both sides yet still a little soft in the centre.)
I cut into strips to serve to the little one, and serve with some halved cherry tomatoes and a tablespoon of Greek yoghurt with some grated cucumber stirred through it.
This usually makes around 9 little pancakes, so leftovers can be frozen, or kept in a fridge for up to 2 days. Just reheat in a hot oven for 5-10 minutes before serving.