Sunday, January 23, 2011

Sneaky Mama Toddler Pancakes

While Honey Bear is enjoying the 100 Mile Challenge, she has unique challenges of her own - she's picky, texture sensitive, will rarely eat meat, needs more iron and is on a high-fat, high-calorie diet. While she eats mostly what we cook and bake, but has some special needs that can't be met by a local diet and is obviously exempt from the challenge.

Since we're still trucking away on our leftovers of Turkey Pot Pie and leftover Potato and Leek Soup from the freezer, I'm turning tonight's post over to Honey Bear's breakfast, which is full of good stuff both parent(s) and tot will love.

Gingerbread Oatmeal Pancakes


I've adapted this recipe from the original Red Rose cookbook from 1963 for Gingerbread Waffles.

Gingerbread Oatmeal Pancakes 
a.k.a. Sneaky Mama Toddler Pancakes

2 cups flour
1/2 cup large flake oats
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp cinnamon
1/2 tsp ground ginger
1/3 cup butter
1/2 cup *molasses
1/2 cup winter squash puree (butternut, buttercup, pumpkin - just make sure it's well drained)
1 egg, unbeaten
1 cup milk

1. Sift together dry ingredients.
2. Using a hand or stand mixer, whip butter until creamy and airy. Gradually blend in molasses and squash.
3. Stir in 1/2 cup of dry ingredients. Beat in egg. Alternately add remaining dry ingredients and milk.
4. Let stand for 10 minutes while griddle heats. Melt a pat of butter and fry up pancakes. The squash makes these pancakes more delicate and tougher to flip. Keeping them on the smaller side (i.e. the size of your spatula) will make it easier to flip without breaking or having them flop around. While they seem goopy and fragile in the pan, they are light and delicate when fully cooked.

* Link takes you to Crosby Molasses, a Saint John, NB based company with great recipes and 126 interesting factoids about molasses.
** Molasses is a great source of iron

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