Cauliflower Hotcakes

The Baby & the Bean – Cauliflower Hotcakes.

What’s needed?
40g cauliflower – about 2 medium sized florets
25g strong cheddar cheese
1 egg
Splash whole milk or cream
1tbsp plain flour
Butter for frying

What age foodie? 8+ months

What do I do?
Mix the cheese, egg and milk or cream in a bowl.
Chop the cauliflower finely on a chopping board add to the mixture, using a fork to break it up further as you go.
Add the flour to the mixture and give it a good stir. You want a nice thick batter – like the texture of whipped cream. You can keep adding splashes of milk or spoonful’s of flour until you get the right consistency.
Heat the butter in a large frying pan so it’s foaming. Carefully drop spoonful’s of the batter into the pan and cook for a couple of minutes on each side, pressing lightly with a spatula to make sure they cook in the middle. They are ready when golden and firm – have a taste to check they are done.
Cool the hotcakes and store in an airtight container in the fridge or freezer. They can be quickly defrosted in the microwave or a warm frying pan.

With thanks to the Baby and the Bean for recipe sharing:

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