Slice a pancake into short slices for your baby to pick up - great for improving his dexterity
150g plain white flour
pinch of salt
1 large egg
2 tbsp melted butter butter, for frying
caster sugar, lemon juice and golden syrup (optional), to serve
Don't just save this pancake recipe for Shrove Tuesday, they're delicious at any time of the year and make an easy dessert for you and your baby
Sift the flour and salt into a bowl.
Add the milk, water, egg and butter and whisk to a smooth, bubbly batter. Leave to stand for 15 minutes.
Grease a 20-cm frying pan with butter and heat over a medium heat.
Pour in enough batter to just cover the pan, swirling to cover in a thin, even layer. Cook until the underside is golden, then turn with a palette knife (or flip if you're feeling brave) and cook the other side until golden brown.
Repeat this process using the remaining batter. Interleave the cooked pancakes with greaseproof or non-stick baking paper and keep warm.
Dust each pancake with sugar, then sprinkle with lemon juice.
Roll up and drizzle with golden syrup, if using, and serve immediately.
Recipe from One Batter = 50 Pancakes and Waffles part of Parragon Books’ range of Love Food cookbooks