Soft and Delicious Cabbage and Carrot Pancakes for Kids
[Baby Food] Super Easy Cabbage and Carrot Pancakes
For a child who’s started refusing vegetables, I’ve revitalized their appetite with these nutrient-packed pancakes. This recipe is designed to be a delightful way to incorporate more vegetables into your little one’s diet, making mealtime more enjoyable and nutritious.
Main Ingredients- 1/4 head of cabbage
- 1/4 carrot
- 2 Tbsp pancake mix or all-purpose flour
- 1 egg
Cooking Instructions
Step 1
First, wash and prepare the cabbage and carrot. Peel the carrot. Remove the core from the cabbage. It’s best to julienne both the cabbage and carrot as thinly as possible, ideally using a mandoline slicer. Using a mandoline will help the thinly sliced cabbage, after a quick rinse, stay separated and uniformly sliced. For an even softer texture, you can lightly salt the julienned cabbage, let it sit for a few minutes, then squeeze out any excess water before use.
Step 2
In a bowl, combine the thinly sliced cabbage and carrot. Add 2 tablespoons of pancake mix (or all-purpose flour) and 1 egg. If desired, you can also add a little finely chopped green onion for extra flavor. Gently mix everything together with a spoon or your hands until well combined, forming a batter. If the batter seems too thin, add a little more pancake mix. If it’s too thick, add a tiny splash of water or milk to reach your desired consistency.
Step 3
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon dollops of the batter into the pan, shaping them into small, flat pancakes of your desired size. Cooking over high heat can burn the outside while leaving the inside undercooked, so it’s important to cook them gently over medium-low heat. Fry each side for about 2-3 minutes, or until golden brown and the edges are slightly crispy. Flip them carefully and ensure they are cooked through.
