Zucchini and Cheese Pancakes for Baby
Baby-Led Weaning: Making Zucchini and Cheese Pancakes – A Perfect Finger Food Recipe
Adding just one slice of baby cheese to your baby’s zucchini pancake elevates it to an entirely different flavor level! I’ll share some little tips to help you make the best zucchini pancakes for your baby. [Suggested Baby-Led Weaning Meal Combination] Zucchini and Cheese Pancakes, Chicken Meatballs (chicken breast, tofu, potato, spinach, carrot, onion, king oyster mushroom), Steamed Cabbage, Steamed Carrot
Ingredients- Zucchini (about 25-30g)
- 1 Egg
- A small amount of Flour
- 1/2 slice Baby Cheese
- 5ml Oil
Cooking Instructions
Step 1
The preparation for zucchini and cheese pancakes is almost the same as for regular zucchini pancakes. You just need to add the baby cheese! It’s that simple.
Step 2
Slice the zucchini thinly, about 0.5cm thick. This thickness ensures they cook through easily and are a good size for your baby to handle. I’ve prepared five zucchini slices, each about 0.5cm thick. If your baby is still learning to manage larger pieces of food, you can cut the zucchini into half-moon shapes after slicing, or cut the finished pancake into smaller pieces with scissors.
Step 3
Gently press the zucchini slices with paper towels to absorb any excess moisture from both sides. Removing moisture helps the batter adhere better and results in crispier pancakes.
Step 4
Now, we’ll lightly coat the moisture-free zucchini slices with a thin layer of flour. Aim for a very thin coating.
Step 5
Evenly coat both sides of the zucchini with flour, then gently tap off any excess. A thin coating of flour is best, as too much can make the pancake taste doughy.
Step 6
Next, dip the thinly floured zucchini slices into the beaten egg mixture, ensuring they are well-coated.
Step 7
Place a non-stick frying pan over low heat and add about 1 baby spoonful (5ml) of oil. Cooking on low heat is crucial for even cooking and preventing burning.
Step 8
Once the pan is warm, carefully place the egg-coated zucchini slices into the pan.
Step 9
Cook on low heat, flipping occasionally, until both sides are golden brown and the zucchini is thoroughly cooked through. The most important tip for perfect zucchini pancakes is to cook them over low heat! High heat can burn the outside before the inside is cooked and make it difficult to achieve a beautiful golden color.
Step 10
Finally, just before they are done, place a piece of baby cheese on top of each cooked zucchini pancake. I divided half a slice of baby cheese among the five pancakes. And there you have it – delicious baby zucchini and cheese pancakes!
Step 11
This is a zucchini and beef pancake I made for my baby when they were around the middle stage of eating solids. I removed the peel and seeds, julienned the zucchini very thinly, and cooked it with minced beef. For babies who are still finding it difficult to chew zucchini, making pancakes with finely julienned zucchini is a great alternative.
Step 12
These are half-moon shaped zucchini pancakes. While my baby can now bite and tear pieces off the round pancakes, if your baby finds the full round shape too large, making them into half-moons or cutting them into smaller pieces with scissors after cooking is a helpful tip! Making food easy for your baby to eat is key.
Step 13
Since no seasoning is added, the baby zucchini pancake allows the natural sweetness of the zucchini to shine through, complemented by the savory notes from the flour and egg coating. Adding baby cheese takes the flavor to a whole new level, harmonizing the tastes of zucchini, flour, and egg into one delightful bite. Just one slice of cheese makes a significant difference in elevating the dish, so I highly recommend trying it! Babies absolutely love them!
