I looked at her from the corner of my eye, as I served her the orangee pancake, jewelled with blueberries. She took her eyes off the mickey mouse clubhouse clip she was watching on the computer, and...lo and behold, took a bite..and another, and another...Hurray!!! You have to be a mom, to know how happy I felt that minute.
This is definitely not just the 'when you are sick' food. I am sure, I will make these again, when she is making me crazy dancing, and jumping all over the house.
Sweet Potato -blueberry Pancakes
1 cup white whole-wheat pastry flour (or atta used for rotis)
1/2 cup all-purpose flour
2 tbsp. wheat germ
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. sugar
1 cup cooked, mashed sweet potato (I pressure cooked half of medium sized sweet potato)
1 cup fresh (or frozen)blueberries
1 - 1/2 cups milk (or more)
1 tsp vanilla
- Mix the dry ingredients together.
- Mix milk, oil, and vanilla together. Put eggs into the milk mixture. Break egg-yolks, and mix only until combined. Do not over mix.
- Make a well into the dry ingredients. Pour wet mixture in the well. Mix until the mixture comes together, and lumps are formed. Add sweet potato puree.
- Use more milk if needed to make the batter of right consistency.
- Heat a griddle. Drizzle olive oil.
- Pour a laddleful of pancake mix on hot griddle.
- Sprinkle blueberries on top.
- I usually put a lid on the pancake at this point to help it cook faster, and evenly.
- Take the lid off after a minute or so. Drizzle few drops of olive oil on top.
- Flip the pancake. let it cook on the other side for a minute or two.
- Serve with butter and maple syrup or honey. (Mungi's pediatrician warned me against using honey until she turns one.)
I repeated the same process until all of the batter was gone. I divided each pancake in two half circles. And froze them overnight on a cookie sheet. I covered the cookie sheet with plastic wrap before it went inside the freezer. I will send these one by one with mungi to the daycare for her breakfast.