A major preoccupation in our kitchen of late has been to think of foods that our bub will eat more than a mouthful of. Now that he is so much more interested in scooting around the place than eating, mealtimes have become a little more trying and we’ve been grasping for ideas to ensure that there are as many good calories and nutrients as possible in every morsel.

So this week we tried pikelets: small enough for little hands, soft enough to chew with just a few teeth, and sneakily filled with fruit and wholemeal flour. As an added advantage, I rather liked them myself as a quick snack. I made some for morning tea with friends and their little ones, and while I should report that my own son didn’t express much enthusiasm for the pikelets, a couple of the other babies did, which was encouraging.

In the meantime, I think I’ll continue to enjoy these pikelets, and I am happy to say they revived quite well as grown up afternoon tea leftovers, pictured below, especially with a scraping of butter on top.

Wholemeal banana and apple pikelets

2 eggs
3 tbsp sugar
1 cup each of white and wholemeal self-raising flour
1 tsp bicarbonate of soda
1 3/4 cups milk
1 very ripe banana, mashed
1 red apple, peeled and grated

In a food processor, beat together the eggs and sugar till well mixed. Then add all the other ingredients, except the fruit, and process well.

Stir the fruit into the batter to incorporate.

Fry in a non-stick pan with a little butter, and keep warm in the oven till you are ready to eat. Good as is or served with extra butter.

Yield: about 28 8cm-sized rounds

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