I’ll make you banana pancakes, pretend like it’s the weekend now*

Mini Stovies can’t get enough of these right now; our own Banana and Date Pancakes, which we are only too happy to make by the mountain load at the weekend. Thanks to the minimal sugar and two portions of fruit this is a happy healthy brekkie for all the family.

The recipe below will make six 4-5 inch pancakes, multiply to your heart’s delight.

2 Large eggs
300 ml Milk
250g Plain flour
1 tsp Baking powder (heaped)
1-2 tsp Sugar
2 Bananas, sliced
A handful of dried dates, chopped

Separate the eggs and beat the whites until stiff. In a large bowl mix together all of the ingredients bar the fruit and mix until smooth. Gently fold in the egg whites.

Heat a small frying pan and wipe lightly with oil or melted butter – just dip a piece of kitchen towel into the butter/oil and swish it over the pan.

Pour a enough batter into the pan to cover to the edges, scatter some chopped dates and a few slices of banana into the cooking pancake. When the top starts to bubble and set flip it over and cook until you can hear the banana pieces sizzle.

Serve warm. For a really indulgent twist spread with peanut butter. Mmmmmmmmmmm.

* a little lyrical accompaniment to your brekkie? Thanks Jack Johnson!

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Mini Meat Munchies

It’s nearly been a year since our 9 month baking project arrived and it seems that she, like us, loves her food. So far Mini Stovies has a preference for strong tastes, Vegemite, curry, pesto, paella, she’s even sampled frog’s legs! (whilst Mrs Stovies shuddered in disgust)

Now that we’re well and truly moving away from the days of purees we thought we’d start sharing our child friendly recipes with our readers too. Some of them are definite kid eats, but most of them are happy grown up eats too, like these meatballs. They’re great as finger foods for little ones (cut into semi spheres) or for grown ups serve as tapas with spicy salsa or douse in fresh tomato sauce and serve with pasta.

Ingredients:
500g good steak mince
1 large handful grated mozzarella (the hard type)
2 handfuls dried breadcrumbs
1 tsp oregano
2 tsp thyme
1 tbsp balsamic vinegar
Pepper
Salt (omit for children)

Mix everything together with your hands. Roll into little balls, about 1 inch wide works well, although smaller for mixing through pasta opt for a much smaller ball and knock 5-10 minutes off the baking time. Lay the meatballs out on an oiled baking tray and bake for 20 minutes at gas mark 5, covering with foil for the first half of the cooking time.

Simples!