Saturday, 4 February 2012

Yoghurt Pancakes for babies and toddlers

...and parents.

A delicious impromptu variation on my previous pancake recipe.  The yogurt adds a touch of sourness which is delicious against the syrup but they're also delicious on their own.

Yoghurt Pancakes for Babies and Toddlers - Makes loads


225g SR Flour
1 apple, grated (with skin) leaving the core and any stalk
1 pear, grated (with skin) leaving the core and stalk
2 eggs
1 tsp vanilla extract
250g yoghurt
150ml milk
A lump of unsalted butter

Syrup (optional)
Light muscovado sugar (or other brown or white sugar as you prefer)
A sprinkling of ground cinnamon
A knob of butter


Add all the flour, fruit, vanilla, yoghurt and milk to a blender and puree until no floury lumps remain (use a knife to scrape up any lumps if there are any and reprocess).

Heat the pan, then scoop up the butter into a piece of greaseproof paper and rub it over the pan.  Pour in some batter until it's the size you want and then cook until the bubbles are bursting on the top before flipping.  It takes a bit of trial and error to get the right temperature but I tend to go a little lower than other cooks would as I find it makes the pancake set better.

While you're cooking the pancakes, you can make the syrup if you're using it.  I have to apologise because I never measure quantities on this.  I normally use white sugar but had none in the house so tried some light muscovado and it was lovely.  I normally add some sugar and a splash of water then heat on the hob, add the cinnamon when the sugar has dissolved and then wait until it starts bubbling up in the pan then take off the heat and whisk in the butter.

It might sound a bit old fashioned but I tend to serve Mr and Toddler Mamacook with these (syrup for Mr, no syrup for toddler) then cook the rest and eat some at the end.  I know my son likes pancakes because he says "ooh cakes" every time I give them to him.  The good thing is they will probably freeze well (not tried them from the freezer yet but all other pancakes I've ever made have frozen well) so you only have to get stuck by the hob once and then have loads in the freezer for snacks, breakfasts and puddings.

I'm really impressed with this recipe.  It's not just the overwhelming sweet, sticky, trashiness that pancakes can be, the inclusion of fruit and yoghurt alongside the sweet syrup brings that contrast.  I loved it anyway and so did my son.  My husband said "yeah it's all good but the syrup overpowers the pancakes".

He is of course wrong.


  1. Replies
    1. Sorry! Self raising flour. It's available in the UK. If you don't have it, use plain (also known as all purpose or biscuit flour) and add 3 tsp of baking powder to the 225g mixing well.

  2. Can I use oat flour or whole wheat flour instead of SR?


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