Recipes for children. Pancakes: banana, vegetable, with apples

How to prepare a recipe for pancakes for children over 1 year old - a complete description of the preparation so that the dish turns out very tasty and original.

Ingredients: low-fat kefir, semolina, chicken egg, sugar, premium wheat flour, baking powder, vegetable oil

Ingredients: chicken egg, oatmeal, milk, sugar, salt, premium wheat flour, baking powder

Ingredients: full-fat kefir, premium wheat flour, chicken egg, sugar, cottage cheese, soda, baking powder, salt, vegetable oil

Ingredients: cottage cheese, chicken egg, milk, premium wheat flour, sugar, baking powder, vanillin, vegetable oil

Ingredients: apples, chicken egg, milk, 1st grade wheat flour, vegetable oil, powdered sugar

Ingredients: curdled milk, chicken egg, premium wheat flour, baking powder, sugar, vegetable oil, salt

Ingredients: bananas, milk, sugar, salt, premium wheat flour, butter, chicken egg, baking powder, vanilla essence

Ingredients: apples, chicken egg, milk, premium wheat flour, butter, sugar, salt, cinnamon, soda

Ingredients: fermented baked milk, chicken egg, premium wheat flour, baking powder, sugar, vanillin, vegetable oil, salt, sour cream

Ingredients: zucchini, chicken egg, premium wheat flour, salt, vegetable oil

Ingredients: premium wheat flour, milk, chicken egg, sugar, vegetable oil, dry yeast, salt

Ingredients: premium wheat flour, milk, chicken egg, sugar, sunflower oil, dry yeast, salt

Ingredients: low-fat kefir, premium wheat flour, sugar, vanilla sugar, salt, baking powder, dry yeast

Ingredients: whey, premium wheat flour, chicken egg, baking powder, sugar, orange zest

Ingredients: cocoa, premium wheat flour, chicken egg, milk, sugar, butter, dark chocolate, baking powder, salt, vanilla

Ingredients: beef liver, smoked brisket, couscous, chicken egg, onion, garlic, ground paprika, ground black pepper, sea salt, olive oil

Ingredients: premium wheat flour, chicken egg, milk, low-fat kefir, sugar, salt, baking powder, 5-grain flakes

Ingredients: chicken egg, low-fat cottage cheese, salt, honey, oatmeal, cocoa, bananas, rapeseed oil, powdered sugar

Ingredients: premium wheat flour, chicken egg, milk, sugar, dry yeast, salt, vegetable oil

Ingredients: broccoli, chicken egg, garlic, herbs, cottage cheese, vegetable oil, flax seeds, sesame seeds, premium wheat flour, yogurt, mint, salt

Ingredients: zucchini, red sweet pepper, Parmesan cheese, cottage cheese, chicken egg, flax bran, whole grain flour, ground fenugreek, ground paprika, garlic, lemon-mint juice, celery, salt...

Ingredients: rice flour, whole grain flour, baking powder, ricotta cheese, milk, chicken egg, powdered sugar, salt, lemon zest, lemon juice, vanilla extract, grape seed oil, ...

Ingredients: pumpkin, chicken egg, rice flour, premium wheat flour, baking powder, corn oil, salt, ground black pepper

Ingredients: zucchini, parsnips, Parmesan cheese, corn grits, chicken egg, dried onion, ground black pepper, garlic, salt, matsoni, canned corn, mustard oil

Ingredients: cottage cheese, chicken egg, sugar, 1st grade wheat flour, salt, vanilla, raisins

Ingredients: premium wheat flour, rice flour, sugar, chicken egg, coconut milk, water, baking powder, salt

Ingredients: beef liver, chicken egg, milk, premium wheat flour, carrots, onions, sour cream, salt, ground black pepper, vegetable oil

Ingredients: rabbit liver, smoked brisket, chicken egg, semolina, onion, green onion, gherkins, mayonnaise, yogurt, garlic, ground paprika, ground black pepper, ground fenugreek, sage, ...

Ingredients: beef liver, chicken egg, premium wheat flour, onion, garlic, vegetable oil, butter, chard (leaf beet), lingonberries, balsamic vinegar, parsley...

Do you remember the taste of homemade pancakes? A dish from childhood - fluffy, delicious kefir pancakes, served with tea and jam. Immediately an association arises with a winter evening, grandmother and a hot treat. The recipe for making pancakes has existed for hundreds of years, more than one generation has grown up on it, so why not please your child with it.

Don't know how to bake pancakes? No problem. This is a fairly simple dish.

With the development of cooking, it spread to many countries, something changed, new ingredients were added, new types appeared. But the essence remains the same: oladushek is a flatbread made from wheat flour, eggs and kefir fried in vegetable oil. In this article we will look at different recipes: kefir pancakes, meat-based pancakes, sweet and salty.

Important: If your baby is gluten intolerant, use rice flour instead of wheat flour.

There are no harmful ingredients in this dish. The only drawback is that the classic recipe involves baking pancakes in oil in a hot frying pan, so this dish is started to be prepared for children over two years old.

Thanks to eggs, pancakes contain proteins and amino acids, microelements that will have a positive effect on the skeletal system, hair and nails.

Of the nutritional value, the pancakes contain the largest portion of carbohydrates. They will be an excellent source of energy for active kids.

By adding oatmeal to a classic recipe, you can increase the percentage of fiber, which will help normalize the functioning of the digestive system.

You can serve pancakes with berries; this will be a step towards strengthening the immune system, since most types of berries contain large amounts of vitamin C.

Harm

Pancakes should not be eaten every day:

Food fried in oil contains carcinogenic substances - this is harmful not only for children, but also for adults.
Sweet pancakes with sugar are extra calories, so for children who are overweight, the treat will be superfluous
Pancakes may cause an allergic reaction due to individual intolerance to eggs, milk or gluten allergy

At what age can you cook pancakes for your child?

How to make fluffy kefir pancakes?

Use wheat flour, even if you decide to use any other flour (corn, rice, oatmeal) as a base, still use some wheat flour.
Pancakes are close “relatives” of pancakes, but the dough on them should not be so liquid. For fluffiness, soda is added to the dough; it will help it become airier and lighter.
To maximize air retention in the dough, do not stir it too often.

Recipe for pancakes with kefir (for children over 1.5 years old)

Ingredients

wheat flour – 100 grams;
kefir – 250 grams;
chicken eggs – 1 piece;
sugar – 0.5 tsp;
soda – 1/3 teaspoon;
salt – 0.5 tsp;
vegetable oil for frying.

Preparation:

To improve the taste of the finished dish, the ingredients for it should be at room temperature. Beat the egg and sugar in a container, without stopping the work with a whisk or mixer, gradually pour in the kefir.

Separately mix the sifted flour with soda and salt. Add the flour to the egg mixture and cover the bowl with a clean towel. The dough needs to stand in a warm place for about half an hour. This way our pancakes will be airy and fluffy.

Heat the frying pan (it should be very hot), grease it with oil and, adding a tablespoon of dough, bake the pancakes over medium heat, on both sides until golden brown.

Pancakes with kefir and yeast (from 2-3 years)

Ingredients

wheat flour – 200 grams;
kefir – 1 glass;
chicken eggs – 1 piece;
yeast (dry) – 0.5 tsp;
sugar – 0.5 tsp;
salt – 1 pinch;
vegetable oil for frying

Preparation: Warm up the kefir; for this recipe it should be very warm, no lower than 40 degrees. To achieve the desired temperature, you can heat the kefir over low heat.

In a deep container, mix kefir, yeast, egg, salt and sugar. It is important to achieve homogeneity of the dough without lumps. Next add the sifted flour. The dough comes out liquid. Despite the fact that it contains yeast, it will not be the same as we are used to seeing classic yeast.

Cover the bowl with a clean towel and let it rise for 30 minutes. During this time, it will become more voluminous in volume: after it has stood and expanded, do not stir it.

Add vegetable oil to a hot frying pan. We spread the dough very carefully. We form the pancakes with a spoon, so that the pancakes are not raw on the inside and burnt on the outside, set the heat to medium.

To remove excess oil from pancakes, place them on a paper towel; it will absorb excess drops.

These pancakes come out very fluffy and airy, and you can serve them with your favorite sweet additives: honey, condensed milk or jam.

If you are preparing pancakes during the cold season and there is not enough heat in the house, in order for the dough to rise quickly, preheat the oven to 40 degrees, turn it off and place a bowl of dough inside.

Another option is warm water; place the bowl of dough in the heated water.

Meat pancakes from chicken breast (from 1 year)

Ingredients

chicken fillet – 500 grams;
flour – 2 tbsp;
chicken eggs – 2 pcs.;
sour cream or natural yogurt – 2 tbsp;
salt, herbs - to taste.

Preparation: Rinse the washed fillet or breast and clean it of unnecessary fat or bones. Cut the meat into small cubes. In a deep bowl, beat eggs with salt, add flour.

Add fillet cubes, sour cream and finely chopped herbs to the egg mixture. Cover the bowl with cling film and place it in the refrigerator for 40 minutes.

In a well-heated, oiled frying pan, form pancakes with a spoon. Fry on both sides, each side for about 5-7 minutes.

These pancakes can also be prepared in the oven. To do this, cover the pancakes with foil on a greased baking sheet and bake them for 30 minutes at 180 degrees.

Oat pancakes (from 1 year)

Ingredients

oatmeal – 1 glass;
milk – 2 glasses;
chicken egg – 1 large;
apples – 1/0.5 (depending on size);
sugar – 1 tbsp. spoon;
salt - on the tip of the knife;
vegetable oil.

Preparation: Pour milk over oatmeal for an hour. When the flakes swell, add a beaten egg with granulated sugar and salt. Grate the peeled apple on a fine grater, add to the dough and mix everything well.

These pancakes can be baked in the oven or cooked in a frying pan. In the first case, grease a baking sheet with oil and form pancakes from the dough. Bake for 25 minutes at 180 degrees.

Conclusion

Although pancakes are not exactly healthy nutrition, every mother wants to pamper her baby with something tasty. You can always choose the recipe that you like. And if you have special requirements for your dishes, you can prepare delicious pancakes in the oven or without wheat flour.

What tasty treats are you used to treating your child to? What kind of pancakes do your children like? Share links to our articles with your friends on social networks, write comments.

Look in the refrigerator, you may have some kefir left over from dinner or breakfast. So why not pamper your household with freshly baked kefir pancakes? Adults and children will be happy with the dish, since it is impossible to resist the mouth-watering donuts. In addition, pediatricians say that a child can be introduced to such a delicacy from the first year of life.

Pancakes for children are healthy because they contain components rich in calcium and lactobacilli. Give in to the experiment and prepare a dish with a salty or sweet filling. The only drawback of this delicious delicacy is its frying in vegetable oil. Our tips will help protect your baby from harmful frying products.

Despite the harmfulness of the golden crust on fried foods, it is still possible to protect your baby’s tummy from negative effects.

For children, it is advisable to prepare pancakes from high-quality flour, which must first be sifted through a fine sieve.
It is better to choose low-fat kefir. It is perfect for a diet dish. If you choose homemade kefir, pay attention to the saleswoman’s hands - they should be clean and free of rashes.
Pancakes for a child can be prepared from vegetables and fruits. Choose fresh fruits without signs of overripeness or rotting.
Excessive consumption of pancakes can cause constipation in the baby, so doctors do not recommend giving the treat too often.
The dish should be introduced into the baby’s diet gradually, starting from the age of one.

Cooking for a child is a special responsibility, since you need to monitor every stage of preparation.

How to cook

Traditionally, it is believed that pancakes should only be fried in a frying pan. The coming century of progress has dispelled this myth, and now lush pancakes are prepared even in a microwave oven and a slow cooker. This is very convenient because you don’t have to constantly check the readiness of the dish or worry about whether it will burn. Microwave pancakes are prepared with familiar ingredients and using familiar methods.

Pancakes from the oven are considered a dietary dish, since the correct way to bake them is the absence of oil. Oven pancakes are distinguished by their splendor and aroma. If the delicacy is being prepared for a baby, approach the issue creatively - use molds. Spread the dough over them and place in the oven.

Popular pancake recipes

Delicious, soft crumpets will be a delicious breakfast or afternoon snack for your baby. Prepare your favorite delicacy using proven recipes for children.

No oil

Many people associate fluffy pancakes with childhood, winter and the grandmother who cooks them. Our ancestors made the delicacy according to a traditional recipe, which necessarily included a clause about frying in a large amount of oil. Today, most chefs prefer to cook pancakes without oil in order to reduce its harmful effects on the body.

Diet treat recipe:

1.5 tbsp. low fat kefir;
3 tbsp. l. Sahara;
1 tsp. soda;
1.5 tbsp. sifted flour;
2 eggs.

Cooking steps:

Place all ingredients in a deep plate and mix thoroughly.
Grease the pan with a piece of butter at the very beginning of frying. You won't need any more oil.
Pour a spoonful of batter into the pan, and as soon as you see bubbles on the surface of the pancakes, it’s time to flip.
Prepare all the remaining ones in the same way.

You can serve pancakes with sweet topping or sour cream.

In case of allergies

A child’s body, unfortunately, is prone to developing allergies, and dairy products are no exception. If your baby is allergic, prepare him dietary pancakes using approved products.

Ingredients:

3 tbsp. l. corn or other gluten-free flour;
2 tbsp. warm water;
1 tsp. soda;
1 tbsp. l. rice flour and sugar.

Cooking algorithm :

Pour water into a bowl, add sugar, stir.
Then add rice and corn powder and baking soda.
Stir until smooth, add flour if necessary
Heat a frying pan with oil, pour the dough into it. Fry the pancakes for 4-7 minutes over medium heat.

The water in the composition can be replaced with soy milk, the taste of the pancakes will not change.

It is noteworthy that Hercules flakes are not suitable for this dish because they contain gluten.

As easy as pie

Such pancakes will not cause allergies in a child, since their recipe does not include eggs.

Components:

300 g sifted flour;
0.5 l. low fat kefir;
2 tbsp. l. granulated sugar;
1 tsp. vegetable oil;
½ tsp. soda

Preparation:

Combine all ingredients in a bowl, excluding flour. Leave the dough for 5 minutes.
Add the sifted powder to the kefir mixture and mix thoroughly.
Place a spoonful of pancakes onto a hot frying pan and fry until done.

Treat your baby to pancakes with honey or sour cream.

Fluffy pancakes

Fluffy kefir pancakes for children - tasty, quick and appetizing. Culinary experts offer this recipe for this yummy dish.

Components:

2 medium-sized eggs;
1 tbsp. low fat kefir;
½ tbsp. 25% sour cream;
1.5 tbsp. sifted flour;
salt;
½ tsp. soda;
1 tbsp. l. Sahara.

Cooking steps:

Grind the eggs with salt and sugar in a bowl.
Add kefir and sour cream, stir.
Sift the flour into the mixture, add baking soda and mix everything again.
To make the pancakes fluffy, bring the dough to the state of sour cream.
Place pancakes one tablespoon at a time in a heated frying pan with oil.

Fry the pancakes using the familiar method. Donuts are suitable as a breakfast for children over one year old.

Add the sauce

Toddlers really like these tender, airy pancakes. What if you add sweet sauce to the traditional recipe? Your child will definitely appreciate this delicacy.

Dough recipe:

250 ml. kefir with a fat content of 2%;
40 ml. water;
240 g high-grade flour;
1 small egg;
3 tbsp. l. Sahara;
½ tsp each salt.

For the sauce:

200 g sugar;
125 ml. low-fat cream;
150 g butter.

Cooking diagram:

Let's start with the pancakes. Pour kefir and water into an aluminum pan and stir until smooth. Place the container over medium heat to warm the mixture slightly.
Break an egg into a bowl, add sugar and salt and mix. Combine with heated kefir.
Slowly sift the flour into the mixture, stir until the lumps dissolve.
Next, add soda and mix again.
Spoon future pancakes into a frying pan with oil. Fry until browned.
Prepare caramel sauce. Pour sugar into a saucepan and add a little water. Cook until it is completely dissolved.
Once boiling, add butter, stirring constantly.
Pour the heated cream into the pan with the sauce in a thin stream. Leave the caramel treat to cool on the counter.

Pancakes with caramel sauce are good for a child's afternoon snack.

Is your little one not a fan of caramel and chocolate? You can prepare berry and fruit sauce that your little gourmet will definitely love.

Yeast pancakes

Yeast dough is perfect, which is why the pancakes turn out so airy and fluffy. True, it’s difficult to call such a recipe dietary.

400 ml. kefir;
7 tbsp. l. flour;
0.5 tbsp. water;
1/3 tsp. soda;
1 tbsp. l. sugar and dry yeast.

How to cook:

Heat kefir in a saucepan, add soda to it.
Dissolve the yeast in water and leave for a couple of minutes. When they rise, pour them into kefir.
Mix all ingredients and leave for an hour.
Once the dough has risen, heat a frying pan with oil and fry the pancakes.

With milk

Many children are not very supportive of kefir, so you can replace it with milk and make excellent pancakes based on it.

1 tbsp. low-fat milk;
1.5 tbsp. sifted flour;
½ tsp. soda;
30 g sugar;
2 medium eggs.

How to cook:

Beat the egg with salt and sugar in a deep plate.
Add milk.
Add flour and soda to the egg mixture. Stir.
Pour the milk batter into a hot frying pan and fry the pancakes.

The technology for preparing such pancakes is similar to the kefir recipe. If your baby doesn’t have allergies, be sure to experiment with this recipe.

Options with additives

You can diversify the traditional pancake recipe by adding delicious filling to the dough. Berries and fruits, crushed to puree, will work here. You can use mushrooms, ham, boiled turkey or beef, diced, cottage cheese - in general, rely on your imagination.

Apple notes

Pancakes with apples can be given to a child from 10-11 months. An apple is considered a hypoallergenic product, which is the starting point for feeding babies. The recipe for delicious pancakes with apples does not require much time or resources.

Ingredients:

250 ml. low fat kefir;
1 tbsp. sifted flour;
salt;
2 eggs and apples each;
½ tsp. soda;
2 tbsp. l. granulated sugar.

Cooking steps:

In a bowl, combine kefir and soda, mix everything thoroughly.
Beat in the eggs and add sugar. Mix well.
Add flour and whisk until lumps dissolve.
Leave the prepared dough for an hour.
Wash and cut the apples into cubes. By the way, you can also grate the fruit so that a large piece does not get stuck in the baby’s throat.
Add the apple slices to the dough and stir.
Heat a frying pan, pour a little oil into it. Place a tablespoon of the future pancakes and fry them on each side.

You can sprinkle the dish with a little cinnamon, but this option is best tried with older children.

With banana

This pancake recipe is hypoallergenic, since banana pancakes do not contain eggs, which is very suitable for little ones. The banana bakes quite well, so it does not require additional processing. You need to prepare delicious crumpets step by step.

Components:

200 ml. 2.5% kefir;
1 tbsp. l. butter and sugar;
banana;
½ tsp. soda;
100 g sifted flour.

Cooking plan:

Combine kefir and flour in a bowl, stir to avoid lumps.
Then add the remaining ingredients, except banana, to the dough and mix.
Grind the banana into cubes.
Frying in a frying pan is carried out using familiar technology.

When serving, pour chocolate or caramel over the pancakes.

Let's add pumpkin

Pumpkin is a natural fiber that is so necessary for a child’s body. Pumpkin pancakes can be eaten without fear. You need to prepare them according to a simple recipe that will not take up much of your time.

Ingredients:

½ tbsp. kefir;
150 g sifted flour;
1/3 tsp each soda, salt and sugar;
100 g raw pumpkin;
1 small egg.

Preparation:

Grate the pumpkin pieces.
Lightly salt the raw material, wait 5 minutes and squeeze out the juice.
Add kefir, egg, soda, sugar to the pumpkin pulp.
Combine the mixture with flour and turn into a homogeneous mixture.
Heat a frying pan and fry the pancakes.

Cooking with zucchini

At the height of summer, you really want to enjoy the fresh vegetables that are ripening in your beds. What if you make zucchini pancakes for your baby?

2/3 tbsp. low fat kefir;
0.5 kg. zucchini;
1 tsp each salt and soda;
8 tbsp. l. sifted flour;
1 egg.

Cooking steps:

Peel the zucchini and finely grate.
Combine kefir and soda in a bowl and leave for a while.
Add the egg and salt to the grated zucchini and mix.
Slowly add flour to the mixture and stir. Achieve the consistency of sour cream. If the dough is too liquid, add flour to it.
Heat a frying pan and pour a tablespoon of dough into it. Fry until done.

Zucchini pancakes with sour cream are good. Similar to this recipe, you can prepare carrot crumpets.

Curd

Calcium is an essential trace element for normal development of the body. However, feeding a child cottage cheese can be very, very difficult. But children are happy to eat it as part of other dishes. Try preparing a treat for your baby using the recipe for children's cottage cheese pancakes.

Components:

200 g low-fat cottage cheese;
0.5 l. low-fat kefir;
0.5 tbsp. l. salt and sugar;
1 large egg;
½ tsp. soda;
sunflower oil.

Cooking plan:

Mix sugar, egg and salt.
Grind the curd or mash it with a fork so that it has a uniform consistency, and combine with the mixture from step 1.
Add flour and kefir to the dough, mix. The raw materials should be like thick sour cream.
Fry the pancakes in a frying pan in the traditional way.

With liver

Liver pancakes are a wonderful dinner for young children. If your child refuses to eat liver in its pure form, prepare him pancakes with the addition of liver chicken or minced beef.

Ingredients:

200 g. beef livers;
60 g flour;
40 g onions;
20 g sunflower oil;
1 egg.

Preparation:

Prepare the liver. Rinse it thoroughly, dip it in a napkin and cut it into pieces.
Peel the onion, rinse under water, cut into pieces.
Using a meat grinder, grind the liver and onion to a puree.
Add flour, salt, egg to the resulting mass, stir.
Heat a frying pan with oil well and add the liverworts. Fry until golden brown.

The composition of the pancakes is considered dietary, so feel free to feed them to your child.

You can serve delicious pancakes with a side dish of rice or potatoes.

Pancakes are a favorite dish for babies, which can be introduced into the diet from the age of one. Tired of cooking according to a traditional recipe? Add pieces of fruit, berries or vegetables to the donuts. Your little one will definitely appreciate this delicacy.

At a certain age, babies begin to become interested in adult food. Offer them a healthy alternative - baby pancakes. They can be cooked with vegetables, fruits and berries, baked in the oven or fried in a non-stick frying pan. For the little ones, it is better to choose a recipe without eggs.

Pancakes with vegetables for children

The baby's first complementary food is seasonal vegetables, zucchini is especially useful. You can make healthy pancakes from it. They will be the baby's first solid food and will gently prepare the stomach for adult food.

Preparation:

Grate the zucchini on a fine grater and place in a sieve to drain excess liquid.
Separate the yolk, beat it with kefir and salt.
Add oatmeal to the kefir mixture and stir. Add grated zucchini.
Let the dough rest for about 30 minutes.
Fry the pancakes in a non-stick frying pan.

For the little ones, these pancakes can be baked in the oven. Place the dough in a piping bag and place it on a baking sheet lined with parchment paper. Bake for 10 minutes in a preheated oven. Pancakes prepared according to this recipe can be given to children from 8 months. For older kids, offer them with sour cream or grated cheese.

How to make pancakes for a child over one year old

By the end of the first year, children are usually transferred to a diet similar to the adult table. The kid sees what the family eats and asks to try everything. In order not to create a conflict situation and not to feed your little eater with forbidden delicacies, prepare similar dishes for him.

Ingredients:

wheat flour – 1 tbsp.;
sugar – 4 tbsp;
carbonated tan - 100 ml;
baking powder – 1 tsp;
a pinch of salt;
vegetable oil – 50 ml.

Preparation:

Sift the flour, mix it with sugar and salt.

Fluffy milk pancakes without yeast recipe

I am writing for myself, so as not to forget. Maybe it will be useful to someone.

Milk soup with noodles can be prepared for children over 1 year old.

Products for two children's servings: Milk – 0.5 liters Spider web vermicelli – 3 tbsp. (better than hard varieties) Butter – 1 tsp. Sugar – 1.5 tbsp. (adjust sweetness to taste)

Cottage cheese casserole

Ingredients needed to prepare the casserole: cottage cheese 200 gr. granulated sugar 3-4 tbsp. semolina 3 tbsp. egg 1 pc. butter (for greasing the mold) sour cream 1 tbsp. vanillin raisins (or other dried fruits)
First of all, steam the raisins with boiling water.
Next, grind the cottage cheese with a fork, beat in the egg and grind well together with the cottage cheese.
Add granulated sugar, semolina and vanillin to the resulting mass. Mix everything well.
We wash the raisins under cold water, remove unnecessary tails from them and add them to the curd mass.
Carefully grease the mold with butter.
Place the casserole mixture in the pan, level it and brush the top with sour cream.
Place in a hot oven. Cook at 180 degrees for half an hour. Remove the cottage cheese casserole from the oven and sprinkle with powdered sugar. You can decorate a cottage cheese casserole for a one-year-old child with fresh berries.

Apple Cinnamon Fritters

Necessary products: Soft apples – 3 pcs. Sour cream (15-20%) – 50 gr. Wheat flour (premium grade) – 3 tbsp. l. Cinnamon (ground) – ¼ tsp. Chicken egg – 1 pc. Powdered sugar (sugar) – optional. For frying, olive or sunflower oil.
1. We need to select apples suitable for this recipe, preferably juicy and soft varieties, since hard apples do not have such a rich aroma. Let's start making apple cinnamon pancakes. First, you need to thoroughly rinse the selected apples under running water.
2. Using a special apple cutter, remove the core from each apple. This cutting will make the preparation of this dish much easier, because by removing the core it also cuts the apples into several parts.
3. Grate the apples along with the skin on a coarse grater. If desired, you can cut the apples into small pieces, so the pancakes will have a little crunch on your teeth.
4. Separately, place the grated apples in a clean and dry bowl, add the required amount of sour cream of any fat content, add an egg, ground cinnamon, and flour.
5. Mix all ingredients. You should get a dough similar in consistency to mashed potatoes. If you have a desire or you really like sweets, you can add a little powdered sugar or regular sugar to the dough.
6. Heat a little sunflower or olive oil in a frying pan, then fry the apple fritters over low heat until cooked on both sides. If necessary, add sunflower or olive oil. If you fry apple pancakes with the lid closed, they will turn out fluffy and soft. Place the finished dish on a plate with a paper towel. This is necessary in order to get rid of excess oil that was absorbed into the pancakes during frying. 7. You can also prepare apple pancakes in the oven according to the recipe described. In this case, you need to use a tablespoon to place the dough on a baking sheet and bake in the oven at a temperature of about 180 degrees for about 30 minutes. Place the finished apple pancakes on a dish, beautifully arrange thinly sliced apples on one side and sprinkle with ground cinnamon.

Semolina balls

To prepare we will need: 3 glasses of milk 5 tablespoons of sugar 1 tablespoon of butter (20 grams) 1 glass of semolina 1 large egg (or 2 small) sunflower oil for frying flour or breadcrumbs for breading

Bring the milk to a boil, add butter and sugar. If you eat them with sour cream, you can put 6 tablespoons of sugar, and if with condensed milk, then 5 level spoons will be enough.
Pour in 1 cup of semolina and stir constantly over low heat. It thickens instantly, so if you don’t want your meatballs to have lumps, don’t be too lazy to stir continuously for 2-3 minutes. And it is very important that the fire is small.
Cook until thick, remove from heat and literally after 5 minutes add the egg and mix thoroughly. Do not wait until it cools completely, because the mixture will thicken even more and it will be difficult to mix it with the egg. And after mixing with the egg, you can leave it until it cools completely. I usually do all this in the evening, and in the morning I just fry it.
Heat the frying pan well and pour in a little sunflower oil.
Take an incomplete tablespoon of dough, form a ball, flatten it a little and bread both sides in flour. Experience has shown that balls are easier to form if your hands are slightly moistened with water.
Prepare the number of meatballs to fit in the frying pan. I got 7 pieces. By the way, the fewer of them there are in the pan, the faster and more evenly they will fry.
Place the meatballs in a preheated frying pan and fry over medium heat until golden brown, 3-5 minutes.
Place the meatballs fried on both sides on a paper towel to absorb excess oil.

Sweet pasta with cottage cheese and cream

Ingredients: farfalle pasta/bows/butterflies – 100 g fresh cottage cheese 5-9% fat content – 50 g drinking cream 10-20% fat content – 50 ml walnuts – 3-4 kernels white or brown sugar – 1 tbsp. l. without top butter – ½ teaspoon salt on the tip of a spoon.
1. Grind the walnut kernels in a coffee grinder or mortar into small, but perceptible pieces. Mix with sugar.
2. Cook the pasta/farfalle pasta until al dente (following the recommendations on the package, but 5 minutes less). Be sure to salt the water.
3. In a deep frying pan/saucepan, bring the cream with unsalted butter to a boil.
4. Add bows and mix thoroughly.
5. Sprinkle cottage cheese on top of pasta. Fry all the ingredients together for just a few minutes, and be sure to stir constantly. Hot cottage cheese will begin to melt slightly and “reach” for the spoon/fork.
6. Place hot sweet pasta with cottage cheese and cream on a serving plate, generously sprinkle with a mixture of walnuts and granulated sugar.

Curd pudding

Products: Cottage cheese - 200 gr. Eggs - 1 pc. Sour cream - 2 tbsp. for gravy Sugar - 2 tsp. Butter - 1 tsp. Breadcrumbs - 1 tbsp. l. for sprinkling the mold.

1. Dairy products for pudding must be fresh. For children, it is better to buy homemade cottage cheese, sour cream, butter and eggs from a trusted person. If the cottage cheese is store-bought, give preference to medium-fat varieties (optimally 9% fat content). 2. Rub the cottage cheese through a sieve until it becomes fine and porous.

3. Mix the yolk with sugar and grind.
4. Pour the mashed yolk into the cottage cheese.
5. Beat the whites into thick foam. To make it faster, you can add a little salt.
6. Add protein foam to the curd mass and mix gently.

7. Place the curd mass in a mold previously greased with butter and sprinkled with breadcrumbs. If you use a silicone mold when baking, greasing and sprinkling is not necessary.
8. Bake the curd pudding in the oven at 180 degrees for 30 minutes.

Carrot cutlets - recipe in the oven

Products: Carrots - 250 gr. (or 1 large piece) Apple - 150 gr. (or 1 medium apple) Dried apricots - 6 or 7 pcs. Milk - 150 ml. Oil drain. - 20 gr. Semolina or coconut flour - 3 tbsp. Egg - 1 pc.
1. Grate the apple and carrots on a medium-fine grater.
2. Grind the pre-soaked dried apricots. I just put it through a garlic press.
2. Place a saucepan with milk (150 ml.) on the stove.
3. Add prepared carrots and apple to milk. Mix.
5. Add crumpled dried apricots to the pan and simmer over low heat for about 10-15 minutes. Until soft.
6. When the vegetable mass becomes soft, add three tbsp. spoons of semolina. But I had some awesome coconut flour left in my stash, so I added it. And add a piece of butter (you can do without it). Since I have coconut flour, I also added coconut oil.
7. Cool the carrot mixture a little and add one egg. Mix.
8. Form cutlets from the carrot mixture and place either on a baking sheet lined with baking paper or in a silicone mold. Bake at 180 degrees. 20 minutes.

Zucchini muffins with carrots

Ingredients: zucchini - 500 gr., chicken egg - 2 pcs., onion - 1 head, boiled carrots - 1 pc., salt, vegetable oil, flour - 0.7-1 tbsp., baking powder - 1/2 tsp. .l.
1. The basis of the muffin dough is the zucchini itself, onions and eggs.
2. Cut the onion, along with the peeled and seeded zucchini, into small cubes.
3. Add two eggs, salt and grind with an immersion blender.
4. Add wheat flour and baking powder to make the dough fluffy.
5. Mix. The muffin batter should be thicker than sour cream.
6. Add boiled carrots, cut into small cubes. Leave a few carrot rings whole for decoration.
7. Grease small baking molds (like for muffins) with butter or vegetable oil.
8. Fill them with dough just below the edges.
9. Bake in the oven for 40 minutes until done.

Making lazy curds

Ingredients: 1 pack of cottage cheese - 250 gr., 2 chicken eggs, 1 tbsp. sugar, 0.5 tbsp. liquid sour cream or kefir, 1 tbsp. semolina, a pinch of salt, a pinch of soda, about 1 tbsp. flour, vegetable oil.
1. Mash the cottage cheese with a fork, grind with salt, sugar and sour cream. Add beaten eggs and flour mixed with soda. The dough should not be very thick (thicker than sour cream).
2. Place the dough for lazy curds, 1 tablespoon at a time, into a frying pan with vegetable oil so that the curds do not stick together.
3. When the curds “grow” a little and holes appear in them (as in ordinary fluffy kefir pancakes), they need to be turned over and fried on the other side.

Milk soup with buckwheat

To cook milk soup with buckwheat you need: 0.5 liters of milk, a couple of tablespoons of buckwheat, a tablespoon of butter and salt.
First you need to boil the buckwheat in water. I take chaff for my children. The soup from it turns out very soft and tender.
Pour the milk into another pan, boil and add a little salt. Add boiled milk to the buckwheat, stir and let simmer for 5 minutes. The amount of buckwheat is determined by the child’s preferences. If the baby likes thick soup, then you can add more, but do not forget that you are cooking soup, not porridge.
Then add a piece of butter. To add color when cooking, you can add a little carrot or corn to milk soup with buckwheat.
If the baby is still very small and does not know how to chew well, then the soup can be ground in a blender, although the consistency is quite soft and creamy.

Pasta casserole with minced meat

Ingredients: minced meat - 200 gr., onions - 1 pc., dried bell pepper - 1 tsp., 1 egg, 1 tbsp. sour cream, 1 tbsp. star pasta, salt to taste, 1 tbsp. water.
Mix the minced meat with finely chopped onions and dried sweet bell peppers.
Add the beaten egg and salt.
Add the pasta - no need to boil it, just add it raw. To stir thoroughly.
Then add mayonnaise and sour cream. Pour in water and let sit for a while (about 10 minutes).
After this, put everything in a form greased with vegetable oil.
Bake in the oven at 180 degrees until golden brown.
The most important thing is not to overdry, as the stars can dry out and become ordinary dried pasta, which is completely unpleasant to eat. Therefore, keep an eye on the required amount of water. You can cover the pan with foil for 30 minutes, and bake without foil for the last 10 minutes.

Omelette with vegetables

Ingredients: 2 chicken eggs, 150 grams of baby milk, 1 tablespoon of oatmeal, salt, ½ teaspoon of butter, red bell pepper, green onions and dill.
1. First, prepare the omelet in the usual way: beat the eggs with salt and milk. Then add a tablespoon of oatmeal - this can be chopped oatmeal. Place a piece of butter in a heated frying pan and pour in the omelette. Cut the sweet bell pepper into pieces and chop the greens. While the omelette has not yet set, pour pepper and herbs on top, distributing evenly.
2. Fry the omelette a little over low heat until the bottom is almost ready. Then, using a wooden spatula, fold the omelette in half.
3. In this case, all the filling is hidden inside the omelet. Cover tightly with a lid and simmer over low heat for about 5 minutes.
4. Now the lid can be removed - the omelette with the secret inside is ready. This is how fluffy it will be if you cook it correctly.

Omelette with cottage cheese

Products: Eggs - 2 pcs. Cottage cheese - 100 gr. Baby milk - half a glass Salt to taste
To prepare a hearty omelet with cottage cheese, take two chicken eggs,
whisk them with salt.
Take 100 grams of fresh cottage cheese.
Add the cottage cheese to the egg mixture and mash it with a fork.
beat well again.
Pour in half a glass of baby milk,
stir until smooth.
Place a teaspoon of butter on a heated frying pan and pour in the omelette. When it starts to boil, stir with a wooden spatula.
After 3 minutes, cover with a lid and reduce heat. After 5 minutes, a very satisfying breakfast dish is ready.

Zucchini pancakes for children - Sweet with apples

You will need: apple and egg - 1 pc.; quarter of a medium sized zucchini; sour cream - 1 tbsp. spoon; sugar - 1.5-2 tbsp. spoons; flour - 2.5 tbsp. spoons. For children from 1 year. But if you cook them in a double boiler or oven, you can give this dish to infants up to 1 year old.
1. Peel the zucchini and apple from seeds and skin
2. Grate on a coarse grater. This point is made easier for me by cutting Berner. Stir and leave for five to ten minutes so that the apple releases its juice.
3. Add sugar, flour, egg and sour cream.
4. Stir.
5. Place one tablespoon of dough on heated vegetable oil, forming thin pancakes.
6. Fry on both sides over medium heat. 7. Serve with sour cream or eat as a snack with tea.

Healthy pancakes for children

Ingredients

Zucchini 100 grams Oat flour 50 grams Yolk 1 piece(s) Kefir 50 milliliters Salt 1 pinch

Number of servings: 2
Preparation time: 15 minutes
Cooking time: 10 minutes

Pancakes with vegetables for children

Preparation:

Grate the zucchini on a fine grater and place in a sieve to drain excess liquid.
Separate the yolk, beat it with kefir and salt.
Add oatmeal to the kefir mixture and stir. Add grated zucchini.
Let the dough rest for about 30 minutes.
Fry the pancakes in a non-stick frying pan.

How to make pancakes for a child over one year old

Ingredients:

wheat flour – 1 tbsp.;
sugar – 4 tbsp;
carbonated tan - 100 ml;
baking powder – 1 tsp;
a pinch of salt;
vegetable oil – 50 ml.

Preparation:

Sift the flour, mix it with sugar and salt.
Pour the carbonated tan into a bowl and add baking powder to it. Add flour, sugar and salt, beat thoroughly with a mixer or whisk.
Pour 1 tbsp into the dough. l. vegetable oil, mix well and let sit for 10 minutes.
Heat a greased frying pan well. Fry the pancakes on both sides until golden brown.

The result is dietary, airy, sweet pancakes. Serve them with jam, jam or sour cream. You can sprinkle with powdered sugar or pour over liquid honey. Instead of carbonated tan, you can take ayran, buttermilk or whey.

I’m copying a selection of recipes for dishes for kids. There’s a ton of stuff here.;)

Semolina porridge with fruit puree
1 apple, dried fruits - 30 g (fresh berries - 50 g), sugar - 25 g. Cook liquid semolina porridge. Then prepare fruit puree from apples or dried fruits. To do this, rinse the fruit thoroughly, simmer in a small amount of water under a lid, rub through a sieve, and boil with granulated sugar until the puree becomes thick. Mix the slightly cooled puree with
ready-made semolina porridge.

New Year's porridge, puff pastry
Millet 0.5 kg, rice 0.5 kg, milk 1lm, 100 g raisins, 100 g walnuts or other nuts, 100 g dried apricots, 2 eggs, salt and sugar to taste. Beat eggs with 2 tbsp. spoons of sugar. The millet is washed in 6 waters, filled with water and left for at least an hour (you can soak it in the evening), the water is drained, new water is added so that the volume of water is 4 times more than the grain, salt is added to taste. Boil until cooked, then add a glass of milk and sugar to taste and boil until thick. Thick rice porridge is cooked, first in water, then a glass of milk is added and boiled until thick. The porridge is cooled. Then a baking sheet or mold is greased with oil, a thin layer (1/6 of the volume of porridge) of rice porridge is placed on it, then greased with egg, put some raisins, dried apricots, nuts, then a layer of millet porridge, etc. Grease the top with egg and decorate with a small amount of raisins and nuts. All this is put in the oven and baked for 15-20 minutes at 200 degrees. (porridge can be prepared in advance) If you boil milk and there are milk films, they can also be placed between the layers of porridge. If children are over 3 years old, you can add cinnamon or vanillin to taste.

Millet porridge
Millet can be very dirty, so it must be washed until the water becomes clear. When it is washed, you need to steam it a little: that’s why you need to rinse the millet with hot water for the last time. They always pour more water than millet until half-cooked, without waiting for the grain to boil. Then this water must be drained. And add milk and cook until it evaporates and the millet porridge is completely ready. Although millet is considered a low-value porridge, try it cooked according to all the rules. I think you will like it, especially if you take more milk and boil it stronger, and then add raisins or nuts.

Buckwheat
The recipe is simple; buckwheat porridge is especially difficult to spoil. The main thing is to take the correct ratio of cereals to water (1:2), it must be strictly observed. Also, for buckwheat porridge you need a tightly closed lid, high heat for the first 3.5 minutes until the water boils, and then a calm, moderate boil, at the very end - low, until the water has completely boiled away not only from the surface, but also from the bottom of the pan. In addition, you need a metal (non-enamelled) pan. It is this that makes it easier for the liquid to boil away from the bottom and creates uniform heating and swelling of the entire porridge.

And one more important rule for most porridges: after pouring the cereal and filling it with water, do not touch, do not interfere, do not interfere with the process, do not lift or open the lid. The porridge is cooked not so much with water as with steam, and therefore releasing it means not giving the porridge the required heat. Otherwise, the porridge either burns, dries out, or, if we try to “help” it, we want to eliminate our mistake and add water, it turns into mush and spoils.

Rice porrige
Rice is very finicky to cook. It is the easiest to undercook or overcook, so it is important to know the following little cooking tricks: it is necessary to maintain the exact ratio of rice and water (2:3). The cereal is poured with boiling water. The pan should have a very tight lid. Since everything is precisely calculated, then the cooking time must be absolutely accurate: 12 minutes (not 9, not 15, but exactly 12). Cook for three minutes on high heat, seven minutes on moderate, two minutes on low. The porridge is ready! But don't rush to open the lid. This is where another secret lies in wait for you: leave the lid closed and do not touch the porridge for exactly the same amount of time as it has been cooking. Let it sit on the stove for exactly 12 minutes. Then open it. In front of you is a crumbly porridge, a little dense. Place a piece of butter (20-50 g) on top and add a little salt. And stir with a spoon as evenly as possible, but do not crush the “pieces” or mash the porridge!

Semolina porridge with carrots
Grate 1/2 of the peeled carrots on a fine grater, add 1 tsp. sugar, 1/2 tsp. drain the oil and salt on the tip of a knife. Simmer over low heat until almost done. Add 1/2 cup hot milk, bring to a boil and add 1 tbsp. spoon of semolina. Cook until thickened, add drained oil and place for 10 minutes. in the oven

Semolina porridge with pumpkin
100 gr. Cut the peeled and seeded pumpkin into small pieces, pour in 100 ml of hot milk and cook covered for 15 minutes. While stirring, add 1 tsp. semolina, 1 tsp. sugar and salt on the tip of a knife. Cook for another 15-20 minutes over low heat. Season the porridge with 1 tsp. butter.

Semolina mousse
Cook semolina porridge with some berry juice. We usually put jam, juice, syrup, just squeezed cranberries, lingonberries, delicious blueberries, strawberries. You can have apple juice. Cook the porridge of medium thickness (not liquid and not very thick, in the sense of not rock-like) in any juice of your choice, leave until it cools completely. Beat with a mixer very thoroughly. The porridge will greatly increase in volume and take on delicate shades? Simply fabulous, and very tasty! You can’t smell the semolina at all, does it turn out to be a tasty mousse? I put this airy mass on a plate and pour milk on it. Does anyone drink milk as a snack? And I like the way a cloud of mousse floats in the milk.

Pumpkin porridge
Cut the pumpkin into cubes (I do everything by eye), add a sour green apple (although in principle you can use any), add water and cook until half cooked. For a sweeter taste, you can add dried fruits. Throw cereals (oatmeal, rice) into boiling water with pumpkin and apples. If I'm in a hurry, I throw rolled oats. When ready, grind in a blender with mixture or milk. Using this principle, you can cook any porridge with fruits or dried fruits, which is what we do.

Fruit porridge
Take 1 apple, 1 pear, peel, remove the core and cut into pieces or slices but not finely. Place in an enamel saucepan and add just a little water so that it barely covers the fruit. Cook a little until the fruits become soft, then take them into a blender (no need to add water, as the fruits turn out very juicy). In the remaining broth, cook liquid porridge from cereal flakes (rice, oatmeal or a mixture of cereals) - it cooks for 3-5 minutes. Mix with fruits, add a little sugar (you don’t have to add it if the fruits are sweet), if it turns out thick, you can add a little more natural fruit juice.

There are a lot of options: you can use apricots, peaches, cherries, oranges (pulp), any berries. For very small children, you can cook the cereal along with the fruit, and then put it all together in a blender. Another option: add not porridge to the fruit mixture, but cookie crumbs soaked in the broth, or another option: dissolve any porridge from a baby food pack in the broth and add fruit puree. Mix in a ratio of approximately 1:3 or 1:2 to There was still more fruit than porridge. The dish is ideal for an afternoon snack or breakfast, as well as for children who have intestinal problems and cannot drink milk.

Millet cutlets
50 g (or 2 tablespoons) millet, egg, 4 g wheat flour, 10 g butter, 1 glass of water, salt to taste. Cook cool millet porridge. Cool it, add egg, flour, salt, form cutlets, roll them in breadcrumbs, fry in hot oil. Serve with syrup, jam or sweet sour cream.

Buckwheat balls
50 gr. buckwheat + 10 gr. butter + 1/2 eggs + ground crackers + 100 gr. water + salt. Sort the grains and lightly heat them in a frying pan. Boil water, add cereal, salt and cook over low heat, stirring occasionally. When a thick mass forms, place the bowl with the porridge in the oven for 1 hour. Cool the finished porridge slightly, add the beaten egg and stir. Make meatballs from the prepared mass, roll them in ground breadcrumbs and fry in butter. Serve with sour cream.

Cheesecakes with potatoes
Wash the potatoes with a brush and, without peeling them, boil them in salted water, then peel them. Mash the peeled potatoes in a bowl or saucepan with a wooden pestle, add cottage cheese, egg, sugar syrup, salt solution, mix and pass the mixture through a meat grinder. If the cottage cheese is not sour, then cheesecakes can be prepared without sugar syrup. From the resulting mass, cut into round flat cakes 1 cm thick on a floured kitchen board. Pour sour cream over the hot cheesecakes.

* Cottage cheese 80 g
* potatoes 100 g
* wheat flour 15 g
* butter 10 g
* sour cream 30 g.
* egg 1/2 pcs.
* sugar syrup 10 g
* salt solution 3 g

Cheesecakes with carrots
5 tbsp. spoons of cottage cheese + 1 -2 pcs. carrots + 1 teaspoon semolina + 2 teaspoons wheat flour + 1 tbsp. spoon of sour cream + 1/4 egg + 2 teaspoons butter + 2 teaspoons sugar syrup + 1/4 teaspoon salt solution. Wash the carrots, peel them, grate and simmer with butter in a saucepan with a lid. When the carrots become soft, add semolina, stir and simmer for another 5-7 minutes over low heat. Put an egg, sugar syrup, and salt solution into the cooled stewed carrots, mix it all, and then combine with the cottage cheese that has been rubbed through a sieve or minced through a meat grinder. Place the resulting mass on a floured board, divide into equal parts, roll into balls, roll in flour and shape into round cakes. For children under two years old, the cheesecakes should be baked in the oven; for older children, fry the cheesecakes in a frying pan with butter on both sides until golden brown, then put in the oven for 5 minutes. Ready cheesecakes can be topped with sour cream.

Cabbage cutlets

Wash, peel and finely chop the cabbage. Put butter in a saucepan, boil the onion in it (do not fry), add cabbage and salt. Simmer in a sealed container, stirring and adding milk. When the cabbage becomes soft, add the raw beaten egg and stir. Prepare cutlets from the cooked cabbage mass, adding flour. Serve with milk or sour cream sauce.

Carrot and zucchini mousse
120g young carrots, 1 small zucchini (150g), 1 tbsp. spoon of vegetable oil.

Peel the vegetables. Cut the zucchini lengthwise and scrape out the seeds. Cut carrots and zucchini into small cubes. Place the chopped vegetables in a saucepan with a tight-fitting lid, add vegetable oil and simmer for about 2 minutes. Add 4-5 tbsp. spoons of water, cover with a lid and simmer for 15 minutes over low heat.

After the vegetables have cooled slightly, chop them and beat with a mixer to form a fluffy mousse. You can add half a teaspoon of honey to the vegetables.

Cutlets "2 in 1"
(for those who don’t like either meat or vegetables)
Boil the vegetable a little to soften (I take cabbage, pumpkin, sweet potatoes). Drain it very well so that there is no water, otherwise it will spread. With bread (you can even dry it, the vegetables are still watery), herbs and minced meat (well, or meat) into a food processor. And into the steamer.

Stuffed pepper
The pepper is stuffed with a mixture of boiled rice, meat, herbs, carrots, and onions (if eaten). And into a double boiler, coated with sour cream. It may not eat the pepper, but it will get the filling.

carrot cake
Dough

1. Beat 3 eggs with 1.5 cups of sugar
2. Three carrots on a medium grater (in principle, you can grind the carrots through a meat grinder).
3. Take 1.5 cups of grated carrots. Add to beaten eggs with sugar
4. Add 1.5 cups of flour there.
5. Mix everything well
6. Divide the dough in half (it turns out like for pancakes)
7. Bake 2 cakes (35-45 minutes at 200 degrees until well golden brown)
8. Let cool and cut each cake in half lengthwise. Makes 4 cakes.
9. Make the cream.
To do this, beat 0.5 l. sour cream with 1 cup of sugar, and add grated lemon along with the zest. Before rubbing, it’s good to pour boiling water over the lemon to remove the bitterness.
10. Assembling the cake. Coat the cakes with cream. To improve the taste and add originality, I put canned fruits between the layers (pineapples, peaches, pears - whatever I have in the house. I just want them to be soft)
11. Place in the refrigerator. Best for a day. The cake is then soaked and tastes divine! ;-)

Spinach dishes
1. Slightly boiled spinach, grated cheese, sour cream. Chicken (can be in pieces, or in pieces). And into the oven. If you have time, you can make rolls - chicken, spinach, cheese.
2. Simmer a little spinach with sour cream, garlic and salt, then mix it with an egg, pour in the boiled potatoes and put them in the oven for a short while (you can also have raw potatoes, just bake longer). Instead of potatoes, you can use other vegetables - color. cabbage, broccoli.
3. I'm in the oven - stew the spinach, add the yolks, beat the whites separately, add them at the end and into the oven, delicious with feta cheese.
4. Rice with spinach. and/or with fish (cod or sea bass). Celery, spinach and savoy cabbage are also very tasty. Try cooking savoy cabbage, legumes, pumpkin, celery, and turnips.
5. With cream or milk, simmer lightly, you can add yolk, pine nuts to this “sauce”, and add it to pasta (or spaghetti), you can sprinkle it with cheese

Fennel puree
For one serving I use about 1/3 of a medium tuber. I cut off the greens and the butt, cut off the damaged surface, or, if the tuber has thin leaves, I simply strip it into one layer. And I cut it into rings, which are then halved. placed in a saucepan to simmer at the same time as the potatoes (this one has already been cut into cubes). It is advisable to simmer fennel with cream (I make cream from the mixture) - it’s tastier. Then everything in a blender

Vegetables with fennel
Finely chop the fennel into a refractory cup, add the zucchini (or zucchini) into cubes, a little cheese (not too salty), green onions and again cream. And put it in the oven for 35-40 minutes. Looks like cheese.

Kohlrabi with spinach
The dish keeps almost perfectly in the refrigerator, so it makes sense to make several servings and freeze.

* Half a small head of kohlrabi
* About 50 g fresh spinach
* One medium potato
* Oil

1. Peel the kohlrabi and cut into small pieces. Set aside the greens, we will need them later. Wash and dry the spinach. Wash the potatoes, peel and cut into cubes.
2. Melt a little butter in a saucepan and lightly “fry” the potatoes and kohlrabi in it until the juice appears. Then add 100 ml of water and simmer for 15 minutes. At this time, wash the kohlrabi greens, chop the leaves and add to the vegetables along with the chopped spinach. Leave for another 5-10 minutes.
3. Puree the prepared vegetables using a blender, adding a drop of oil (those who wish can add half a boiled yolk).

Pancakes with curd
Grind the yolk with sugar syrup, salt solution and dilute with cold milk. Then add the sifted flour and stir until you get a semi-liquid dough without lumps. If there are lumps in the dough, strain it through a sieve or colander. Let the prepared dough stand for half an hour. Before frying the pancakes, beat the protein into a fluffy thick foam and carefully fold it into the dough. Place a teaspoon of minced curd in the middle of each pancake and wrap it in the form of an envelope. Fry the pancakes in a frying pan with oil, and then place in the oven for 5 minutes.

Rub the cottage cheese through a sieve and mix with sugar syrup.

For pancakes: wheat flour 40 g, milk 100 g, butter 10 g, egg 1/2 pcs., sugar syrup 5 g, salt solution 3 g. For minced meat: cottage cheese 60 g, sugar syrup 10 g, salt solution 3 g, sour cream for topping 20 g.

Lazy dumplings
For half a kilo of cottage cheese, 5 tablespoons of flour, 1 egg, 3 tbsp. spoons of sugar, salt. Knead the dough (it should not stick to your hands). Divide the resulting dough into several parts, roll each into thin and long sausages. Then cut the sausages crosswise and throw the resulting pieces into boiling salted boiling water. They cook for 1-2 minutes without a lid. It is important not to overcook, otherwise they will fall apart instantly.

And there are also tourist lazy dumplings with cherries. The dough is kneaded from flour and eggs, cherries are added there in strict proportions: the more the better. You can’t take the pits out of the cherries: the dumplings are lazy! :)

Cottage cheese casserole
Soak the semolina (you don’t have to soak it, but it will be more tender) in a small amount of milk. Mix with egg, cottage cheese, or fructose. (You can - berries, fruits, etc.). And into the oven. It seems that the same option is possible with other cereals. but I haven't tried it.

Cottage cheese casserole on shortbread crust and topped with whipped cream with dried apricots

Those. You prepare the cottage cheese exactly the same way as for the casserole. You make regular shortbread dough (like for cookies), with butter, not margarine. You also buy specials. whipping cream and dried apricots. You soak the dried apricots in a mixer, you get apricot puree, whip the cream, mix with this puree. Place shortbread dough (a thin layer) on the bottom of the mold, pour cottage cheese on top (1/2 cottage cheese, 1/2 yogurt, sugar, a little semolina, an egg or two (depending on the amount of cottage cheese), all this (dough + cottage cheese) put it in the oven. When ready, cool, remove from the pan and pour in whipped cream with dried apricots.

Cottage cheese pudding
Rub the cottage cheese through a sieve, grind the yolk with sugar syrup, a teaspoon of oil and a salt solution. Mix the yolk with cottage cheese, add sifted crackers. Beat the protein and carefully combine with the curd mass, stirring from top to bottom. Place the mass in a mold, greased with butter and sprinkled with breadcrumbs, and place on a baking sheet with water poured into it. Place the prepared cottage cheese pudding in the oven for 20-25 minutes. The pudding should come away from the edges of the pan. Pour sour cream or jam syrup over it.

Cottage cheese 200 g, butter 15 g, ground crackers 25 g, egg 1 pc., sugar syrup 25 g, salt solution 5 g, sour cream or jam syrup 30 g.

Curd pudding
Cottage cheese is mixed with chopped raw or stewed vegetables or fruits, milk, yolk and sugar, add whipped egg whites to the mixture and bake in a greased mold and sprinkled with breadcrumbs at a temperature of 170-200 degrees. C or steam for 30-35 minutes.

Cottage cheese pudding with apples
Rub the cottage cheese through a sieve, combine with sifted breadcrumbs, yolk, sugar syrup, peeled and grated apples. Beat the egg white into a strong foam and carefully fold into the mixture. Place everything in a greased mold, close the mold with a lid and cook the pudding in a water bath for 40-45 minutes. Pour raspberry or strawberry syrup over the pudding.

You can also prepare cottage cheese and carrot pudding by using grated stewed carrots (30 g) instead of apples. Ready-made pudding made from cottage cheese and carrots can be served with sour cream or fresh fruit.

Cottage cheese 100 g, apples 50 g, butter 5 g, ground crackers 15 g, raspberry syrup 25 g, egg 1/3 pcs., sugar syrup 20 g, salt solution 3 g.

Rice pudding
50 g rice, 1 glass of water, egg, 10 g butter, sugar and salt to taste. Rinse the rice in cold water. Boil the rice. Remove rice from heat, cool, add egg yolk and beaten white. Place in a mold greased with butter and sprinkled with sugar. Place in the oven in a water bath for 1 hour.

Pumpkin-apple pudding
100 gr. Rinse the peeled and seeded pumpkin, finely chop and simmer in 50 ml of milk until half cooked. Add chopped peeled apple and simmer until pumpkin is done. Stirring constantly, slowly add 2 tsp. semolina and simmer over low heat for another 10 minutes. Cool the mass, add 1 tsp. sugar, 1/2 yolk, mix and carefully add 1/2 of the beaten egg white. Place the mixture in a greased mold and bake in the oven for 10-15 minutes. Before serving, drizzle with melted butter.

Citrus pudding
For 4 servings: 3 eggs, separate yolks and whites + 110 g sugar +75 g flour +30 g butter, melted +250 ml milk +1 tsp grated orange zest +1 tsp grated lemon zest + 80 ml lemon juice +110 g sugar, for proteins.

Grease 4 ramekins or 250 ml cups.

Beat the egg yolks and sugar using an electric mixer, add flour, butter, milk, zest and juice. Beat the egg whites in a separate bowl, gradually adding sugar, beat until the sugar has dissolved. Mix the yolks and whites. Fill the oven dish with water, so that it reaches the middle of the molds, place cups of pudding in the mold and bake in the oven for 20 minutes. Sprinkle with powdered sugar and serve.

Meatball soup
Meat 100 g, water 200 g, carrots 40 g, onions 5 g, roots 10 g, roll 20 g, rutabaga 20 g, cauliflower 50 g, green peas 15 g, potatoes 50 g, butter 4 g. Boil clear from the bones bouillon. Peeled vegetables are cut into cubes, poured with strained broth (1/2 cup), and simmered under the lid. The meat pulp is ground 2 times through a meat grinder along with a roll soaked in cold water. A tender “meat dough” is made with the addition of a piece of butter; cut 2 round croquettes (when cutting, grease your hands with egg white). Croquettes are dipped in broth with vegetables 20 minutes before serving.

Potato soup (mashed)
For 1/2 glass of milk - 2 pcs. potatoes, 1 teaspoon butter, 1/2 egg.

Peel the potatoes, rinse, add a glass of cold water and cook until they become soft. Separate the broth and rub the boiled potatoes through a hair sieve. Dilute the resulting puree with the drained broth and milk, add salt and boil again. Before serving, season the soup with egg yolk, mashed with butter.

Vegetable soup (puree)
For 1 piece potatoes - 1/2 carrots, 50 g white cabbage, 1 teaspoon oil, 1 tbsp. spoon of sour cream.

Peel potatoes, carrots, cabbage, rinse, cover with cold water (1 1/2 cups) and cook until the vegetables become soft. Cool the broth, rub the cooked vegetables through a hair sieve. Dilute the resulting puree with the drained broth, add salt and boil again. Before serving, season the soup with butter and sour cream.

Rice soup (pureed)
For 1 tbsp. a spoonful of rice - 3/4 cup milk, 1 teaspoon each of sugar and butter.

Pour the sorted and washed rice into boiling water (1 cup) and cook until the rice becomes soft. Rub the cooked rice through a hair sieve, dilute with milk, add sugar and salt and let it boil again, breaking it up with a spatula. Before serving, season the soup with oil.

Broth with vermicelli and carrots
Beef or chicken 100 g, vermicelli 15 g, onion 5 g, carrots 25 g, turnip or rutabaga 10 g, butter 5 g, water 500 g, salt solution 5 g.

Sort the vermicelli, place in salted boiling water (200 g) and cook until tender, then drain in a colander or sieve. Chop the peeled, washed carrots into thin strips and simmer with butter until soft in a sealed container. Put stewed carrots, boiled vermicelli into hot meat or chicken broth and boil.
Green cabbage soup

Meat 100 g, parsley 5 g, carrots 10 g, onion 5 g, sorrel 50 g, spinach 50 g, potatoes 50 g, sour cream 10 g, egg 1/2 pcs., salt solution 5 g.

Cook broth from meat or meat bones and roots. Sort the spinach and sorrel, rinse in water, change it several times, then simmer the spinach and sorrel in a container with a closed lid.

Place chopped potatoes into the boiling broth and cook until tender, then add mashed spinach and sorrel and cook for another 15-20 minutes.

Season the finished soup with raw yolk (1/2 pc.), mashed with sour cream (5 g). Place the remaining sour cream on the plate with the cabbage soup and sprinkle with finely chopped green onions.
Chicken soup

Chicken 150 g, roots 10 g, onions 10 g, wheat flour 10 g, butter 10 g, milk 100 a, wheat bread 30 a, water 500 g, egg (yolk) 1 pc., salt solution 5 a.

Cook chicken broth with roots and onions. Remove the finished chicken from the broth, separate the meat, and put the bones and skin back into the pan with the broth and cook for 20-30 minutes. Pass the chicken meat through a meat grinder 2-3 times. Put chopped chicken meat into the strained broth, heated to a boil, let the broth boil again, and then add the flour mixed with butter in small pieces and, stirring, boil. After this, pour hot milk and salt solution into the soup.

The finished soup should be as thick as cream. Serve the soup with croutons.

For a special purpose, if you want to prepare a very nutritious soup, you need to mix a raw egg yolk with 1/4 cup of boiled milk or cream and, stirring, gradually pour into the finished hot soup.

Beef or veal puree soup is also prepared.
Fish broth (Ukha)

Small fish 150 a, white roots 10 g, onions b g, water 400 g, salt solution b g,

Gut steamed fish (perches, ruffes, minnows, etc.), remove scales and gills (scales from small fish do not need to be peeled), rinse, cover with cold water, add roots and stems of parsley, celery, onion, add salt solution and cook 60 minutes at a low simmer, skimming off foam periodically. Strain the finished broth through a damp cloth.

Fish broth can be served natural or made into soup with potatoes, vegetables or fish meatballs. In addition, borscht, cabbage soup, rassolnik and other soups are cooked in fish broth.
Irish cream soup

Pour 4 medium onions with water (about 1 liter) and cook until tender, then add chopped chicken breast, carrots and potatoes (variations are possible). When everything is ready, cover with a lid and let stand for 15 minutes. Then whisk the contents with a glass of milk until pureed.
Bean soup

White beans 50 v, milk 150 v, butter 10 g, water 600 g, salt solution 5 g.

Sort the beans, rinse, put in a saucepan, add hot water and cook in a sealed container over low heat until soft. Rub the boiled beans through a sieve, add salt solution, heated raw milk and boil for 5 minutes. Place butter in a plate with soup and serve wheat bread croutons separately.

To prepare the soup, it is better to use white beans, since colored beans give the soup a dark color.
"Super-Duper"
(from a recipe book for children)

* 500 gr. small zucchini, chopped
* 1 cup of ready-made homemade (not from a bag, that is) chicken broth
* 1 tsp salt
* pinch(1/8) basil
* pinch(1/8) thyme
* pinch(1/8) marjoram
* 2 glasses of milk

1. Pour broth into the pan, add salt, zucchini and cook until zucchini becomes soft (about 5-10 minutes)
2. Remove from heat, cool a little and then add basil, thyme and marjoram
3. Beat everything in a blender or mixer until pureed.
4. Place back into the pan, add milk and heat (just don’t bring to a boil!)
5. Serve in soup bowls, with a spoonful of natural yogurt (optional)

Milk soup with rice

Rice 20 c, milk 200 c, water 200 g, butter 10 g, salt solution 5 g.

Sort the rice, rinse it several times in cold water, add it to boiling water and cook until it becomes soft. Then pour in raw milk, let it boil, pour in the salt solution.

Place a piece of butter in a bowl of soup; You can add sugar syrup to the soup. Serve wheat flakes with the soup.
Milk soup with vermicelli

Vermicelli 20 a, milk 200 g, water 100 g, sugar syrup 5 g, butter 10 c, salt solution 5 g.

Boil water, add sugar syrup, salt solution, lower the sorted vermicelli and boil for 15 minutes, then add heated milk and boil for 2-3 minutes.

Place a piece of butter in a bowl of soup.
Apple fruit soup with rice

Apples 100 g, rice 20 g, sugar syrup 30 g, water 400 g.

Boil water and cook rice in it. Bake a fresh Antonov apple and puree. Rub the boiled rice together with the broth through a sieve, mix with the grated apple, add sugar syrup and boil, stirring all the time so that the soup is free of lumps. The soup should have the thickness of liquid jelly. The nutritional value of this soup is further enhanced if cream (50 g) or sour cream (15-20 g) is added to it. Apricot soup is also prepared.
Cod with cheese and zucchini

* 115 g cod fillet without skin and bones
* 1 small zucchini, thinly sliced
* 1 bay leaf
* 150 ml milk
* 15 g butter or margarine
* 15 g flour
* 40 g finely grated cheddar cheese
* 2 teaspoons chopped fresh parsley

1. Place the cod, zucchini and bay leaf in a frying pan. Pour milk and close the lid. Bring the milk to a boil and simmer over low heat for 15 minutes or until fully cooked.
2. Using a slotted spoon, remove the fish and zucchini from the milk. Place on a warmed plate, cover and keep warm. Remove bay leaf.
3. Pour milk into the pan, add butter and flour. Place over low heat, bring the sauce to a boil and thicken, stirring constantly, and cook for 2 minutes.
4. Remove the pan from the heat, add cheese and parsley. Cut the fish into small pieces and place in a saucepan along with the zucchini; to stir thoroughly. Bring to a puree consistency, adding milk as needed.

Possible options: Instead of cod, you can use white fish such as flounder or haddock. You can replace the zucchini with 115 grams of finely chopped mushrooms. You can use red Leicester cheese instead of cheddar cheese.

Cooking Tips: When cooking fish, be sure to remove all bones. The recipe can be used to prepare a dish for adults. The dish is designed for 1 adult and 1 child. For adults, serve with mashed potatoes or boiled fresh vegetables.
Pink salmon cutlets with herbs and tomato sauce

Fish-shaped cutlets will undoubtedly attract your child's attention. To enhance the effect, you can make the eyes and mouth of the “fish” from pieces of vegetables. For cutlets: 1 leek (finely chopped) + 200 gr. cold mashed potatoes + 100 gr. pink salmon, canned in oil or water + 1 tbsp. a spoonful of fresh parsley (finely chopped) + 1 freshly squeezed lemon + 1 beaten egg + breadcrumbs + sunflower oil. For tomato sauce: 3 tomatoes without peels and grains + 1 tbsp. spoon of tomato ketchup + 1 tbsp. spoon of fresh parsley (finely chopped). Cook the leeks for 10 minutes until they are soft. Drain and squeeze, mix mashed potatoes with onions. Cut the pink salmon into pieces, removing the bones and mix with mashed potatoes, parsley and lemon juice. On a lightly floured board, shape the mixture into eight fish-shaped cutlets. Dip each cutlet in the egg and roll in breadcrumbs. Place on a plate, cover and refrigerate for 30 minutes. Then heat the sunflower oil in a frying pan. Fry the cutlets until golden brown on both sides. At the same time prepare tomato sauce. Grind the tomato pulp and place in a saucepan. Add tomato ketchup and parsley, stir. Chop the finished cutlets and serve with tomato sauce, boiled green peas or other vegetables such as boiled carrots. Instead of canned pink salmon, use canned tuna or salmon.
Fish cutlets

1. Pike perch 100 g, Roll 20 g, Milk 30 g, Butter 15 g, Egg white 1. 20 g of roll pulp is soaked in milk, squeezed dry and mixed with 5 g of butter. 100 g of pike perch are peeled from skin and bones, passed through a meat grinder twice along with a bun, the fish dough is cut up, salt is added to it, rubbed thoroughly with 1 spoon of cream or milk, carefully mixed with the egg white, whipped into a strong foam. Cut the cutlets, roll them in sifted breadcrumbs and fry in hot oil.

2. Fish 100-150 g, Potatoes 100 g, Rusks 20 g, Oil 15 g, Egg 1/2 pcs., Milk 25 g, Salt 3 g. Peel 100-150 g of fish, wash, remove fillets with a sharp knife. Pour water over the bones, head and skin and cook as for fish broth. Pass the pulp through a meat grinder 2 times with 100 g of boiled milk

Reading time: 6 minutes. Views 1.5k. Published 11/07/2018

Pancakes are the best quick meal option for the ever-busy mom. I quickly fried a few pancakes - I fed the baby, I ate it myself, and there was some leftover for dad. During the cold season, there is nothing more cozy than pancakes with tea.

But is it worth getting so carried away with this simple dish? Is it possible to teach children to eat pancakes as a necessary food?

Are there any benefits from pancakes?

Pancakes cannot be called the standard of proper nutrition, but they do not contain anything super harmful. The maximum that can raise doubts when asked whether to give tiny pancakes or not is the presence of vegetable oil.

Usually pancakes are fried in a hot frying pan sprinkled with sunflower oil, for a golden color and so that there is no hassle with the dough sticking. But pediatricians do not recommend feeding fried foods to children less than two and a half years old.

The recipe for pancakes always contains proteins, which contain protein, amino acids and beneficial trace element compounds. Eggs themselves always have a positive effect on bones, hair and nail plates. But in the test they “get lost” and no longer complete their “task.”

Pancakes are very high in calories (296 kcal), contain carbohydrates and fats.

This is not a problem for a child - they will become an excellent source of energy for the day. But young mothers who want to get in shape after childbirth should not forget about the balance of protein, carbohydrates and fats in their daily diet.

The main ingredient of pancakes - wheat flour - can be replaced with oatmeal. Thanks to it, the dish will become richer in fiber, which is important for good functioning of the gastrointestinal tract.

To enrich pancakes with healthy qualities, serve them with berries or fruits. They will help strengthen the immune system, most berries contain vitamin C in varying quantities, citrus fruits will also go well with pancakes.

Harm

In every barrel of honey there may be a fly in the ointment. It’s the same with pancakes: not only are children under two years old not allowed to eat them, but they shouldn’t be indulged in on a daily basis.

Yes, they are delicious. Yes, they are easy and quick to prepare, but fried food is not the path to health. An excess of junk food (fried and sweet foods in particular) can lead to morning sickness and heartburn. An adult can hardly sustain such a diet, but what can we say about a young, fragile organism!

Consumption of carcinogenic substances can lead to unpleasant consequences. They trigger the development of malignant tumors in the human body.

We do not claim that oncology arises from pancakes, but Its Kids does not recommend abusing such dishes.

Many mothers are interested in whether everyone’s favorite flour product can provoke allergic reactions. Allergies from pancakes occur only due to individual intolerance to eggs, dairy products, and gluten.

The best pancake recipes: fluffy and delicious

How to cook fluffy pancakes with kefir? How to make them tender? What other products can be used in cooking?

Here are some general tips:

Even if you cook with oatmeal, buckwheat, rye, no matter what kind of flour, still add a small amount of wheat.
Despite the fact that the recipe for pancakes is similar to the recipe for pancakes, the dough should not be so liquid. And the splendor can be increased by adding a little soda.
To maintain airiness, do not stir the dough too often; the lightness of the pancakes depends on the air.

Pancakes like in kindergarten

Ingredients:

wheat flour – 500 grams;
eggs – 2 pcs.;
salt - a pinch;
sugar – 1-2 tbsp. l.;
water, milk or kefir – 500 ml;
dry yeast – 0.5 tbsp. l.;
vegetable oil – 4 tbsp. l.

Preparation:

Dissolve yeast in warm liquid, then add flour.
Knead until there are no lumps, cover with a clean towel and leave in a warm place.
Beat eggs with sugar, salt and vegetable oil.
As soon as the dough rises, add eggs to it, mix well and leave for some time. No need to stir the dough any more, just get started!
Wet a spoon with cold water and place a small amount of dough on a hot frying pan.

Vegetable pancakes

In winter, it’s worth spending at least one evening in a warm atmosphere with a cup of aromatic tea and pancakes and apple jam. But summer is a rich period! In the summer you can cook vegetable pancakes at least every week - and everyone is different! From different vegetables, assorted, or alone - with cheese, cottage cheese, in the oven, in a frying pan. What a haven for culinary imagination! All that remains is to find time to cook.

Cabbage pancakes

Ingredients:

cabbage – not a big head;
carrot – 1 pc.;
egg;
sour cream – 150 grams;
flour of choice - 5 tbsp. l.;
green onion or small onion;
greens - optional;
salt to taste.

Preparation:

Chop the cabbage and carrots onto the finest grater. Then they need to be stewed. To do this, place the vegetables on the bottom of a saucepan or deep frying pan, add 50 ml of water, and simmer for 20 minutes.
We need soft cabbage, but under no circumstances turn it into porridge. Place the stewed vegetables in a colander and remove excess liquid by squeezing them a little. You need to continue further with already cooled vegetables.
Add flour, egg, salt, herbs to the cabbage, mix well.
In a frying pan greased with a small amount of oil, place a tablespoon of vegetable batter and fry the pancakes until golden brown.

Serve with sour cream.

Vegetable pancakes with cheese in the oven

Ingredients:

zucchini – 2 pcs.;
Greek yogurt – 100 grams;
mozzarella or feta cheese – 100 grams;
chicken eggs – 2 pcs.;
flour – 4 tbsp. l.;
baking powder - a pinch;
salt, herbs - to taste.

Preparation:

Grate the zucchini on a coarse grater, add a little salt and let the juice simmer for 5 minutes. After this, the juice needs to be squeezed out.
Grate the cheese.
Add yogurt, herbs, cheese and a little salt to the zucchini.
The next ingredients are flour and baking powder, they need to be mixed together, then mixed with the rest.
Take a suitable baking sheet, cover it with parchment and place the dough on it in small quantities at a distance from each other.
Bake for 15 minutes at 180 degrees. The finished pancakes will be golden in color.

Eat hot.

Curd pancakes

Ingredients:

cottage cheese – 300 grams;
eggs – 2 pcs.;
baking powder;
flour - a glass;
sugar – 125 grams;
salt - on the tip of the knife.

Preparation:

Mix eggs, sugar, salt and cottage cheese until smooth.
Mix flour and baking powder, sift into cottage cheese, mix the dough again.
Fry the pancakes in vegetable oil until golden brown.

These pancakes will taste better if you cut apricots, apples or strawberries with vanilla into the dough. Such a breakfast will definitely cheer up not only the baby, but the whole family.

Conclusion

Every mother wants to please her child, so sometimes you can cook pancakes for him. In addition, on the Internet you can find many versions of this children’s pancake: not only the classic ones with kefir, but also without wheat flour, with cottage cheese, vegetable ones, etc.

Dear readers, share your favorite recipes and opinions about the presence of pancakes in children’s diets in the comments. And also a link to our articles with friends on social networks.