We did baby-led weaning with Sophia and found that this was one of her favourite lunches. It’s simple and a good way of getting extra veggies into little one’s diets.
These savoury pancakes are full of goodness and make a lovely weekend lunch. They can be served warm or cold and are perfect for using up things in the fridge.
Serves 2 adults and 1 baby generously (we had enough batter leftover for Sophia to have another pancake for breakfast the next morning).
- 1 large egg, whisked
- 1 cup of plain flour
- 1 cup of whole milk
- 1 tin tuna, drained
- 1tsp cumin
- 1/4 cucumber, chopped into small chunks
- 1 tomato, chopped into chunks
- 1 handful grated cheddar cheese
- small handful of coriander, chopped
- brush of oil in the pan
- Heat a pan over a low heat and brush on the oil (I use a pastry brush as it cuts down on the amount of oil needed).
- In a mixing bowl add the egg and milk and mix together.
- Add in the flour and cumin slowly while still mixing. Mix until smooth and well combined.
- Add in the tuna, cucumber, tomato, cheese and coriander and mix gently until all ingredients are distributed evenly.
- Spoon the mixture into the pan, making small, scotch-style pancakes. Once the underside is golden flip the pancake over.
- Once cooked all the way through transfer onto kitchen paper to blot any excess oil. Continue this process until all the pancakes are made.
- Serve! These are tasty on their own or with a side. They are lovely with a salad, pasta, rice or crunchy veg sticks.