Crispy Sweet Corn and Egg Pancake
(Baby Food/Toddler Meal) Crispy Sweet Corn and Egg Pancake Recipe
Does your little one not enjoy eating corn on the cob? If so, to help them enjoy this delicious vegetable, we’ve created a tasty pancake using just sweet corn and eggs. The delightful pop of corn kernels combined with the soft texture of the egg is sure to capture your child’s taste buds. It’s a simple yet nutritious and special treat.
Main Ingredients- 1 ear of sweet corn
- 2 fresh eggs
- 1 Tbsp olive oil
Cooking Instructions
Step 1
First, while sweet corn is delicious raw, since it’s for your baby, steam it for about 10 minutes to ensure it’s cooked through and safe. This will make the corn even softer and easier to eat.
Step 2
Using a fork, carefully scrape the kernels off the steamed sweet corn. Try to do this gently to prevent the kernels from scattering too much.
Step 3
In a large bowl, add the scraped corn kernels and the 2 fresh eggs. Whisk everything together thoroughly with a fork or whisk until well combined. It’s important to mix until smooth, without any lumps.
Step 4
Heat a frying pan over medium-low heat and add 1 tablespoon of olive oil. Spoon small portions of the batter into the pan to create bite-sized pancakes. Making them easy for your child to eat in one bite is ideal.
Step 5
Once one side is golden brown, flip the pancake and cook the other side evenly. Be mindful of the heat to prevent the egg from burning.
Step 6
When both sides are nicely cooked, your crispy and sweet corn and egg pancakes are ready! They make a perfect snack for your child.
Step 7
We’ve planned a balanced meal by pairing the finished corn and egg pancakes with braised chicken and stir-fried zucchini and mushroom with perilla seeds. Create a delightful mealtime experience that considers your child’s nutritional balance.
