Pea and Corn Pancakes

Truthfully, I didn’t like peas until a few years ago. I always thought that they tasted like dirty feet – weird, I know. Now, I don't mind eating peas when they’re cooked properly (firm, not mushy) and have good flavor. They’re still not one of my favorite vegetables, though, and never will be.

pea-corn-pancakes

Despite and because of this fact, my husband and I do not want our own opinions of and preferences for certain foods to influence Theo. We have aimed to introduce him to every kind of food and give him ample opportunities to form his own preferences. So far, so good!

This pea and corn pancakes recipe is adapted from Amy’s (of Healthy Little Foodies) pea fritters recipe. I just LOVE her blog because it has so many yummy and fun recipes and ideas for feeding babies and kids. She is my food blogger idol and was one of my main inspirations in starting my own blog!

When I first saw Amy’s pea fritters online (early on in our BLW journey), I thought they would be perfect for Theo. What a wonderful way to present peas in a bright, delicious and mini vehicle! The first time I made them, I used goat cheese crumbles instead of feta, simply because I prefer goat cheese. I also left out the herbs and made the fritters slightly larger in size. Now, I’ve made them at least five to seven times and have tweaked them further to create the recipe below. Any way you prepare them, they are delicious and easy to make. Even better, Theo devours them every time! In fact, these pancakes are one of his favorites and it's an added bonus that he likes peas. I hope your babies and children enjoy them as much as Theo does. 

Recipe adapted from Healthy Little Foodies' Pea Fritters

7+ months - including kids and adults!
Makes 10-15 larger pancakes (~2 tablespoons each) or 15-20 smaller pancakes (~1 tablespoon each), depending on the size
Prep Time: 10 minutes
Cook Time: 12-15 minutes

pea-corn-pancakes2

Ingredients

  • 3 cups frozen peas (preferably with no salt added)
  • 1 cup frozen corn (preferably with no salt added)
  • 3 eggs
  • 1 ¼ self-rising flour
  • 1 scallion
  • 2 tablespoons fresh parsley or cilantro
  • 1/3 cup crumbled goat cheese
  • Olive oil for cooking

Directions

  • Boil the peas for 4 minutes. Drain them and set them aside in a colander.
  • Boil the corn for 3-4 minutes. Drain it in a separate colander from the peas and set it aside.
  • In a high-powered blender (Vitamix or Blendtec) or a food processor, add the flour, eggs, scallion, herbs and half of the cooked peas. Pulse or blend until it’s all combined. Note: Be careful not to over-blend it, as the the batter will become very stretchy and doughy.
  • Using a spatula, fold the cooked corn, the goat cheese and the rest of the cooked peas into the batter. Mix enough in order to distribute the pieces fairly evenly throughout the batter.
  • In a medium-sized pan, heat 1 tablespoon of olive oil over medium heat.
  • Form pancakes using about 2 tablespoons of batter for each (or 1 tablespoon each for smaller pancakes).
  • Cook for about 2 minutes per side, until both sides are golden.
  • Repeat with the remaining batter until it’s all used up!

Notes

While this food could definitely work with BLW newbies (those in the first month or so of BLW), it may be slightly easier for older, more experienced BLW babies, like 7-8+ months, to both hold and eat.

With a regular soupspoon, I usually form each pancake with about two spoonsful of batter. I can usually fit 4-5 pancakes into the pan at a time.  

If you don’t have a high-powered blender like a Vitamix or Blendtec, I would recommend making the batter in a food processor. You need a good amount of power to blend everything fully.

Other kinds of softer cheese would work well in these pancakes. You could use feta (like the original recipe), Parmesan or even Gorgonzola or blue cheese crumbles. I think that each would be delicious in a unique way, depending on your and your babies'/children’s preferences.

These pancakes are good served hot or cold. I usually warm them up in the microwave for about 30 seconds before serving them to Theo.

The pancakes should last for 4-5 days in an airtight container in the fridge. After that, freeze them! Just put them all in a freezer-safe Ziploc bag with the date written on it. They should last in the freezer for about a month, and can be reheated in the microwave (for about 30 seconds - 1 minute. depending on your microwave) when you want to eat one.