Time is speeding by since LB’s arrival in July. Before we knew it it was time to start weaning. I don’t want this post to be a debate about weaning as I know it’s a very personal (& contentious) issue. We decided to go with current NHS advice and wait until LB was 6 months and showing the three signs of readiness. The intention was that we would do a mixture of traditional puree weaning and baby led weaning (BLW), both of which are encouraged by the NHS. LB had her own ideas, shunning baby porridge (I don’t blame her, have you tasted it?), purees and any ready-made food from the beginning favouring anything homemade she could hold and feed herself. A little foodie of the future. When I was a baby I refused to eat anything from a jar; even if it had been prepped out of sight I’d know.
Since LB arrived I will admit we fell off the foodie bandwagon favouring anything that required little prep and rarely ventured from the odd trusted Nigella or Jamie recipe. Certainly no time for experimenting with foods and blogging. Now we’ve started weaning it’s made us look at what we eat and make it better so LB can join us without too much extra prep. One advantage of waiting until 6 months to wean is that baby can more or less eat what you’re eating (with a few tweaks and exceptions). It’s certainly making us eat a great deal better plus we’re cutting back on both salt and sugar. I can honestly say I’ve enjoyed sitting down each lunch time with my daughter to share lunch.
While looking at foods to give LB I’ve soon learnt that the best foods are the ones that you can make yourself. A big breakfast favourite here is 2 ingredient banana pancakes – simply 1/2 banana mashed with an egg then cooked in a frying pan with a small amount of unsalted butter. As I’ve discovered these pancakes are also a great carrier for other fruits and toppings.
What I like about these pancakes is no measuring required and it uses ingredients we always have around the house. Sometimes they contain a pinch of baking powder to make them fluffy, sometimes a spoonful of peanut butter. They’re not just great weaning food but suitable for grown-ups, but I must warn you don’t expect them to be like beautiful fluffy scotch pancakes, they’re different but still good. So here you have it – simple 4 ingredient Raspberry Cheesecake Pancakes.
Raspberry Cheesecake Pancake
Makes one 15cm pancake
- 1/2 banana, mashed (blast banana in microwave if it isn’t easy to mash)
- 4 raspberries
- 1 egg
- Unsalted butter
- Cream cheese
- Mash together the banana and raspberries then whisk in the egg.
- Melt the butter in a non-stick saucepan.
- Pour in the eggy mixture into the pan. Once the pancake has cooked on the bottom flip over and cook until pancake is completely set.
- Place pancake on a plate and spread cream cheese on top.