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Pancake panache weaning recipe with Infatrini

Example Product Name

Ingredients

  • 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.

Notes

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

Makes 6 large / 12 small pancakes approx.

The content provided by Nutricia is for information purposes only and is in no way intended to be a substitute for medical consultation with your doctor, dietitian or healthcare professional. The information, opinions, and recommendations presented in these pages are not intended to replace the care of your own doctor, dietitian or healthcare professional. Before you make any changes in the management of your diet / treatment or any other persons diet /treatment you should always consult your doctor, dietitian or healthcare professional. Although we carefully review our content, Nutricia cannot guarantee or take responsibility for the medical accuracy of documents we publish, nor can Nutricia assume any liability for the content of any web site linked to our site. © 2010 Nutricia. All rights reserved.

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