From 9 monthsSnackUnder review by our nutritionist
Little sweet corn pancakes with carrot
Fresh sweet corn grated off the cob turns into a creamy batter with no whole kernels, and with egg and oats it makes a soft little pancake your baby can pick up alone. Cut into strips, it is a great snack for the finger food stage, with no sugar and no white flour.
- Difficulty
- 3 out of 5
- Ingredients
- 2 out of 5
- Time
- 2 out of 5, 20 min20 min
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Makes 6 small pancakes Freezer-friendly Contains: egg
Ingredients
- 1 ear of fresh sweet corn
- 1 egg
- 2 tablespoons quick-cooking oats
- 2 tablespoons finely grated carrot
- a drizzle of olive oil
How to make
- 1Remove the husk and silk from the ear and grate the kernels on the large holes of a box grater, over a bowl. Scrape the cob with a knife to get the cream that is left.
- 2Add the egg, the oats and the carrot and mix well with a fork.
- 3Grease a non-stick skillet with the olive oil and set it over low heat.
- 4Drop in spoonfuls of batter, spread them thin and cook for about 3 minutes on each side, until golden and set inside.
- 5Let them cool down and cut them into finger-length strips.
Tips
- Texture (9 to 11 months): soft inside, no hard crust. Make sure the egg is fully cooked.
- Grated corn, not kernels: whole kernels can be a choking risk. Skip canned corn, it has salt.
- Storage: 2 days in the fridge or 30 days in the freezer, separated with parchment paper.