Not only does this freezer-friendly pancake recipe introduce the yummy flavor of curry to your little one, it's also packed with veggies. Linus liked these so much that he did a little jig in his high chair. If your toddler foodie needs a little more motivation, try adding a small dollop of sour cream to the top of these veggie-packed pancakes.
|My pitiful attempt at food photography. It's supposed to look like a cat. You can see it, right? Tilt your head to the right... yeah, like that. Now do you see it?|
2 Carrots, grated, excess moisture squeezed out
2 Zucchini, grated, excess moisture squeezed out
1/2 Cup frozen corn, thawed
1 Onion, diced - the smaller the dice, the better
1/2 Cup flour
1 tsp. Salt
2 Tbsp. Curry powder (mild)
2 Cloves Garlic, minced
1. Mix all ingredients together except for olive oil.
2. Heat olive oil over medium heat in a skillet or griddle.
3. Drop ice cream scoop-sized dollops of the batter onto the skillet/griddle. Flatten each out to a pancake shape.
4. Turn when first side becomes golden brown.
5. Remove when the second side is golden brown and set on a paper towel-lined plate to soak up any excess oil. Either serve at this point, or continue with freezing in the next step.
6. After the pancakes have cooled, fold them into aluminum foil pockets and put into a freezer bag.
To Serve After Freezing:
1. Heat oven to 450 and bake for about five minutes on each side.