Mini-M is a big pancake fan. In fact they were one for her first favourite foods, which I exploited by chucking a whole load of random additions into - tomatoes, ham, peaches, peas, bananas, oats (but definitely not all at once!).
|Pancakes - filled, folded, drizzles and ready to be eaten|
|Photobombed by Mini-M who hasn't quite mastered smiling naturally for the camera|
Instead of cheese, I made a ground cashew cream. But I have to confess my Polish doesn't extend to incorporating that into my title!
Polish-style stuffed pancakes with cashew cream and raisins (Serves 3)
- 85g cashew nuts
- 6 tbsp apple juice
- 2 tbsp raisins
- 65g plain flour
- 1 small egg
- 150ml almond milk
- pinch salt
- oil for greasing
- 1 tbsp syrup for drizzling - I used Sweet Freedom light
Put the cashews and apple juice in a jug / mug and blend to a smooth paste. Add a little more liquid if necessary - you're aiming for the consistency of cream cheese.
Stir in the raisins.
Heat a small frying pan and grease with a little oil.
Meanwhile beat together the flour, salt, egg and almond milk until the batter is free from lumps.
Once it is hot, pour around 2 tbsp of the batter into the pan and swirl around to achieve as thin a coating as you can.
Cook for about a minute, then flip over and cook for another minute on the other side.
Transfer to a plate, spread 1 tbsp of the cashew raisin mixture to cover half of the pancake, then fold into quarters.
Drizzle with the syrup just before serving.
|Photographed in daylight - shame I didn't take a better picture...|
It's also healthy, since it's primarily sweetened with apple juice, save for the little syrup drizzle at the end, and the cashew nuts give it a protein punch - so a guilt free pancake day treat, and perfect for little people too.
We ate ours with a little bit of chopped banana too, since by the time snack time rolled around, Mini-M was starving as usual.
|I've got a banana and I'm not afraid to use it - take one step closer...|