New Baby Food

Some of Liam's favorite food right now are blueberry pancakes and mac & cheese. The boy loves his carbs. I actually enjoy making these foods because I get to eat them too! I don't really follow a recipe for the mac and cheese, I just mix together pasta (ditalini), plain yogurt, shredded cheese, and toss a in few vegetables. For the blueberry pancakes I use the recipe from my Baby Love book.

Whole Grain Blueberry Pancakes

Serving Size:

Makes eight 2-ounce pancakes.

Ingredients:

For the pancake mix:

• 3 cups whole wheat flour
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon baking powder
• 1 tablespoon salt
• 2 tablespoons sugar

For the pancakes:

• 2 cups pancake mix (from above)
• 2 tablespoons ground flaxseed
• 2 eggs
• 1 pint buttermilk
• 1/2 stick unsalted butter, melted (that is 1/8 pound)
• 1/2 cup fresh blueberries

Method:

In a large bowl, combine the ingredients for the dry pancake mix. Store in a zipper bag or in a plastic container with a tight fitting lid.

Preheat griddle to 350°F. You can also use a large cast-iron pan or a nonstick pan.

Just let it preheat for a while on medium heat — you’ll have to practice a bit to achieve the correct and consistent heat. Pour the pancake mix and the flaxseed into a large bowl. Whisk eggs in a small bowl. Add buttermilk and then melted butter to the small bowl and whisk ingredients together.

Add the egg, buttermilk, and butter mixture to the pancake mix and the flaxseed.

Add blueberries. Slowly whisk together to just combine wet and dry ingredients.

You do not want the mixture to be smooth. Ladle mixture (about 2 ounces per pancake) onto the griddle and cook until golden brown. Flip and cook the other side until golden brown. This should take approximately 5 to 6 minutes.