Weekends are the only time we get to spend time together, and I’d try to make some “new” food for baby V as a little treat while we share quality moments.
Baby V has been plagued with eczema since she was 3 months-ish, that annoying patch is like an irritating nosy parker, weaving in and out of sight. Because it’s wedge at the fold of her arms (i call it the elbow pit!), perspiration makes it worse. Couple that with friction whenever her arms are bend, the skin heals and get vulnerable all over again, making it itchy (part of the recovery process) and she scratches it with vengence! No holds barred, i tell ya. Then it starts peeling, bleeding, gets wet or oozy on a horrific day, and we continue to curse that damn patch and pray she grows out of it asap.
With this, we tend to be more cautious when introducing new foods to her, and almost diligently observe the 3-day rule everytime. While we do escape from being paranoid parents here and there by offering bits of certain food from our meals, we always do a double-take that they do not or most likely not contain high allergenic foods like nuts, seafood, soy (suspected to be allergic to this), banana/kiwi/pineapple (slight number showed up during the allergy blood test taken previously) etc. That explains why we experiment with recipes that are usually straightforward and contain few ingredients. Plus, organic foods are not exactly 100% “safe” either. Food (and even skincare, for that matter) needs certain composition to maintain its “freshness” and to ensure the active ingredients are stable in their state. Removing certain things from it means having to compensate with something else – and that might be a salient mystery altogether. Where possible, ignore processed foods for baby of such young age – if the food can stay edible for X period, something(s) must be working its abilities, right? Likewise for preservatives too.
If you’ve been following us for awhile, you’d know that baby V turned one recently! So, the following day, mama decided to make breakfast for both big and small babies :) Short preparation time and daddy helped flip them on the pan – mummy’s a scaredy cat! – so we tucked into our homely food on a lazy Sunday.
Easy Homemade Pancakes – adapted from Annabel Karmel
Makes 4 large pancakes
150g plain flour/all-purpose flour – we used Bake King, available at most major supermarkets
300 ml fresh milk
50g melted butter – we used SCS, which is slightly saltish
1. Sift the flour into a large mixing bowl.
2. Make a well in the centre and add the eggs. Whisk eggs into the flour and gradually pour in the milk until just smooth.
3. Brush a frying pan with melted butter, and when hot, pour in about 2 tablespoons of the batter. If you prefer a thicker pancake, increase number of scoops.
4. Tilt the pan from side to side to form a layer of batter and cook for 1 minute. Flip the pancake over with a spatula (or do it like the Prata Uncle!) and cook until the underside is slightly golden. Continue with the rest of the batter, brushing the pan with melted butter when necessary.
– Pancakes will turn out looking like crepes, and are soft and filmsy. Slide them off the pan into a serving plate to prevent them from tearing.
– Ensure that pancakes are cooled before offering baby.
– Pancakes contain eggs, ensure that baby is not allergic to them before including in diet.
– Include a serving of fruits for extra dose of vitamins and antioxidants
Baby V was 12 months 1 day young when she tucked into her first homemade pancakes by her noob chef mummy. According to her Godma, they were just like Polish pancakes, so don’t be alarmed if they don’t look anything like McDonald’s Hotcakes :P