Just in time for spring, we recently made these green Lily Pad Pancakes (courtesy of The Toddler Cafe cookbook). Made with both pureed peas and whole peas, they are perfect for enticing the veggie averse kid. Plus you can dip the finished product in yogurt, which makes for a fun snack or dinner addition. My daughter helped me make them, and we both polished off every last bit.
Ingredients
8 ounces (about 1.5 cups) of frozen peas, thawed
2 Tbsp. water
1 egg
3 Tbsp. flour (I used whole wheat)
1/4 tsp. kosher salt
1/8 tsp. baking powder
Vegetable oil (or olive oil), as needed
Plain yogurt for serving
Directions
1. Set aside 1/3 cup of peas.
2. Add rest of peas to blender with water and egg; blend until smooth
3. Pour mixture into a medium bowl and stir in the flour, salt and baking powder and gradually mix with a fork or whisk.
4. Stir in the reserved 1/3 cup of peas and let batter rest.
5. Place about 2 Tbsp. oil in a saute pan and warm over medium heat until shimmering.
6. Drop 1 Tbsp. of batter into the pan. Cook for about 3 minutes until you see bubbles forming around the edges. Then, flip and cook the second side until lightly browned.
7. Repeat 6 until batter is gone.
8. Serve warm with yogurt. (you can add a touch of curry powder to the yogurt for a little kick)
Happy Cooking and Happy Spring!