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Pancake panache weaning recipe with Infatrini

Example Product Name


  • 50g plain flour
  • Pinch of salt
  • 1 medium egg
  • 150ml Infatrini®
  • 25g butter

Print recipe

Method / Preparation

1. Sift the flour and salt into a bowl.
2. Make a well in the middle and add the eggs. Using a balloon whisk, mix the flour with the egg.
3. Gradually whisk in the formula to form a smooth batter. If mix is a little thick add more Infatrini®.
4. In a small hot frying pan (6-7inch/15-18cm) melt some of the butter.
5. Large Pancakes: Add 2 tablespoons of the batter mix and swirl around the pan.
Small Pancakes: Add 1 tablespoon of the batter mix and swirl around the pan.
6. Cook for 1 minute approximately and turn, then cook until the underside is slightly golden.
7. Repeat until all batter is used. Can be served hot or cold with savoury or sweet fillings.


RECIPE CONTRIBUTED BY: Deborah Griffin, Senior Paediatric Dietitian, Waterford Regional Hospital

Makes 6 large / 12 small pancakes approx.

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