All posts by fluffy egg

These are just the fluffiest savoury pancakes ever! Delicious served warm. Freezing pancakes: Place each pancake between a piece of baking parchment and freeze in an airtight container or freezer bag for up to 3 months. Defrost in the fridge overnight. Once defrosted, you can warm them slightly in a...

We love these warm, topped with melty butter! You could go one step further and serve with finely chopped basil and fresh mozzarella.

These are very versatile little pancakes. Potential toppings include banana and peanut butter, berry compote and yoghurt, salmon and cream cheese, avocado and sour cream… anything you like! Tip: If you prefer a thinner pancake, check out my crêpe recipe on page 00.

This pancake is a tasty way to include prunes at breakfast time (if you know, you know…!). You can add a dash of cocoa for older ones for a chocolatey flavour, if you like. If prunes aren’t your baby’s thing, the recipe actually works really well with any fruit purée.

Green pancakes are really fun and a brilliant way of adding iron-rich greens into your baby’s diet! In our house they have been known as ‘spooky witch pancakes’, ‘dinosaur eggs’ and even ‘alien slime cakes’!

Adding ground almonds to porridge, cereal and baking is an easy way to add nutrients and extra energy to meals. I always keep a packet in the cupboard.

A nice one for chilly winter starts, or even Christmas morning! Tip: You could serve with segments of the orange used for the zest in the recipe.

This yummy and pretty-looking porridge can be served straight away or cooked the night before and eaten cold, like overnight oats. My girls call it ‘princess porridge’.

This recipe is delicious at any time of day really, but makes a brilliant savoury breakfast served with toast and avocado. It’s a pretty convincing alternative to tinned beans! Variation: You can speed this up by making a microwave version. Just pop all the ingredients in a bowl, cover and...

Omelettes make excellent finger food for babies. I find that thicker omelettes are best, as you can cut them into chunky wedges, which are ideal for little hands to grasp. Variations: Try grating in courgette, tearing in spinach or adding a few chopped spring onions.