These soft, slightly sweet millet & plum pancake fingers are designed for baby-led weaning for babies 10+ months: finger-sized, soft and unsweetened.

1. Core and finely chop the Plum; peel if the skin is firm. Mash lightly with a fork.
2. In a bowl, whisk the Egg and Whole milk together until combined.
3. Stir in the Millet flour and Ground cinnamon to make a thick batter. Fold in the mashed Plum. If the batter is too thick, add a little more milk (15g at a time) until it reaches a thick pancake batter consistency.
4. Heat a non-stick pan over low–medium heat and add the Vegetable oil; wipe excess oil with a paper towel so the pan is lightly greased.
5. Spoon small pancakes (~6–7 cm) into the pan and flatten slightly to form oval 'fingers' that are easy to grasp. Cook 2–3 minutes per side on low heat until set and lightly golden; ensure they are cooked through and soft.
6. Transfer pancakes to a wire rack to cool. Cut each pancake into 4–5 finger-sized strips (or leave whole if small). Check temperature before serving.

Storing

Refrigerate in an airtight container for up to 48 hours. To freeze: place cooled fingers in a single layer on a tray, freeze, then transfer to a freezer bag for up to 1 month. Reheat thoroughly and cool to lukewarm before serving.

Allergies

Contains Egg and Milk; millet and plums can also cause reactions in some infants. Introduce new foods one at a time and monitor for any reaction.

Side effects/Safety

Ensure pieces are soft and appropriately sized to reduce choking risk. Always supervise your child while eating. Do not add salt, sugar or honey for children under 1 year.