I hope you are enjoying the day after Thanksgiving as much as I am!! There is just so much to be thankful for that I cannot even begin to list them all. My family is healthy and happy.....what more could a mother want?
I wanted to pop in and post a recipe for some pancakes that I made this morning using our Baby Kitchen food. This is a family favorite but make sure before you feed them to your baby that you have already introduced eggs dairy and wheat. They freeze great but don't count on having much leftover.......we didn't.
Sweet Potato Pancakes with Pear Maple topping
pancakes:
1 1/2 cups sifted all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
8 oz Baby Kitchen Sweet Potato thawed (8 individual portions)
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
topping:
6 oz Baby Kitchen Golden Pear thawed (6 individual portions)
1/2 cup pure maple syrup
Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides. To make topping combine thawed golden pear and maple syrup. Serve pancakes warm with a pat of butter and a small amount of topping for each pancake!
Makes about 24 small pancakes.
Enjoy!
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