Savory & Sweet Potato Corn Pancakes: A Baby’s Delight!
Savory & Sweet Potato Corn Pancakes: A Baby’s Delight!
[Baby Food] Sweet Potato Corn Pancakes: Recommended as a Wholesome Snack for Your Baby!
Are you looking for a delightful and nutritious snack for your little one? Introducing ‘Sweet Potato Corn Pancakes’ – a perfect blend of sweet corn and tender potatoes! The chewy texture of potato pieces combined with the pop of corn kernels creates an exciting sensory experience for babies. Its savory and subtly sweet flavor profile makes it an ideal choice for babies transitioning to solids or as a toddler snack. Made with simple ingredients, these pancakes are easy for anyone to whip up, ensuring a satisfying treat. Measurements are based on standard Korean tablespoons (밥숟가락) and teaspoons (찻숟가락).
Ingredients- 2 medium potatoes
- 100g canned corn kernels
- 2 Tbsp potato starch (or cornstarch)
- 0.5 tsp salt (optional for babies, or use a tiny pinch)
- Cooking oil (like rice bran oil or vegetable oil), for frying
Cooking Instructions
Step 1
First, drain the canned corn kernels thoroughly using a sieve. Removing excess moisture is key to preventing a soggy batter and ensuring the pancakes fry up nicely. You can also lightly pat them dry with a paper towel for best results.
Step 2
Wash the potatoes well, then peel them. Finely dice the potatoes into small cubes, about 0.5 cm in size. It’s important to dice them small enough for your baby to chew easily. For added texture, you can mash some of the potatoes and leave others as small chunks.
Step 3
In a large bowl, combine the drained corn kernels, finely diced potatoes, 2 tablespoons of potato starch, and 0.5 teaspoon of salt. (If making for a baby, you can omit the salt or use just a minuscule pinch.) Mix everything together with a spoon or spatula until a cohesive batter forms. Mixing until it becomes slightly sticky will result in chewier pancakes.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon dollops of the batter onto the hot pan, shaping them into small, round pancakes about 2-3 cm thick to ensure they cook through. Once one side is golden brown, carefully flip the pancakes and cook the other side until evenly browned. Cooking over medium-low heat allows them to cook thoroughly without burning. Fry until both sides are crispy and golden.
