A lot of mums and dads beginning the baby led weaning journey often quiz me for breakfast ideas. In particular they’re always keen to know what Grace enjoys for breakfast and the recipes that go along. It seems a lot of us mum’s and dad’s are fresh out of morning meal ideas so today I thought I would share with you some of our biggest breakfast hits.
On weekdays Miss G usually has a breakfast of apple wedges, fresh strawberries and a piece of wholegrain toast smeared with half an avocado. Grace adores avocado and each morning without fail she happily gobbles up most of her toast and any that does remain is licked clean of avocado. I also prepare a little fresh orange juice by squeezing half an orange into her sippy cup filled with half a cup of water that Grace also enjoys.
Another breakfast that Grace really appreciates is ricotta and cinnamon fruit toast; which is a lovely piece of organic rye bread toasted, adorned with a thick layer of creamy ricotta, studded with thinly sliced apple or fresh raspberries and dusted with a little cinnamon. I love making this for our breakfast as the smell of cinnamon on hot toast is divine and fills me with precious memories of lovely cooking moments from my childhood.
The weekend is usually when we spend a little more time enjoying breakfast and this is when I usually prepare a lovely stack of golden pikelets usually studded with fruit, some scones or a batch of morning muffins. So far some of our favourites have been raspberry pikelets, banana choc muffins, blueberry scones, strawberry muffins, raspberry chocolate muffins, and pear cinnamon and almond muffins.
Today in lieu of the fast approaching weekend I decided to stir together a simple batch of pikelets and thanks to a gorgeous pile of just ripe pears nestled in our fruit bowl I decided to make it a batch of pear and cinnamon pikelets. These pikelets are gorgeous, they are the perfect ratio of tender moist vanilla and cinnamon scented crumb to juicy sweet pieces of pear and are a breeze to prepare.
To create your own delicious stack of pear pimped pikelets simply…
In a large mixing bowl place the flour, baking powder, pinch of salt, cinnamon and sugar and whisk to combine.
In a small bowl or jug place the yoghurt, egg, melted butter and vanilla and whisk to combine.
Pour the wet ingredients into the well of the dry and whisk to combine.
Grate two pears and fold through the pikelet batter.
Using a 1/4 measuring cup ladle the batter into a lightly greased nonstick frypan over medium heat.
Cook for 2-3 minutes and bubbles start to appear all over the surface of the pikelet. Using a spatula take a little peek underneath and if they’re golden brown flip and cook for a minute or so on the other side. Serve with a good dollop of greek yoghurt and a handful of fresh strawberries.
Pear & cinnamon pikelets
makes 16-20 pikelets
INGREDIENTS
1 cup plain flour
2 teaspoons baking powder
pinch of salt
1 teaspoon cinnamon, ground
1/4 cup brown sugar, tightly packed
1 egg
1 cup yoghurt
1 teaspoon vanilla
1 tablespoon butter, melted & cooled, plus extra to grease pan
2 pears, grated
METHOD
Place flour, baking powder, salt, cinnamon and sugar in a large bowl and whisk to combine. Make a well in the centre. In a jug or small bowl place the egg, yoghurt, vanilla and melted butter and mix to combine. Pour the wet ingredients into the dry and mix to create a smooth batter, add a little milk if required. Fold through the pear. Using a 1/4 measuring cup ladle the mixture onto a greased nonstick frypan over medium heat and cook for 2-3 minutes and bubbles appear all over the surface of the pikelet. Using a spatula take a look underneath, if the pikelet is golden flip and cook for another minute or so. Place the cooked pikelets onto a plate lined with kitchen paper and continue with the rest of the batter. Serve warm or at room temperature with a dollop of greek yoghurt and fresh strawberries.
Tip: to help achieve lovely golden pikelets add a little butter to the pan with each batch.
Tip: you may need to continually adjust your heat setting of the fry pan to achieve even golden results.
You might also like…
blueberry & pear yoghurt cake
pear & almond skillet cake
raspberry pikelets
Pears are my favorite fruit! I will try these! Thanks for the recipe!
Can you freeze pikelets?
Yes! Absolutely. Wrap them individually (for easy defrost), or pop in a freezer container in between layers of grease proof paper (so they don’t stick). They are great in the deep freeze for up to 3 months. I usually pop the frozen pikelets straight into Miss G’s. lunch box and by morning tea they’re defrosted and ready to enjoy! Happy cooking x
Brilliant. Thank you. I am ever so slightly addicted to your blog. I am doing blw weaning with my little girl, having previously done purees with my son when he was the same age so it’s all new. I’ve found your recipes so useful, thank you.
Hi! I am really enjoying understanding more about BLW through your blog! My daughter loves pears, so I’m thinking of making these but just had a few questions:
– do you experiment with different types of flour? If I made these with, say, spelt flour… would that work?
– is it ok to omit the sugar? That might seem like a silly question as I’m sure it is, but just wondering if it affects the texture in any way? Or if the other quantities would need to change?
Help please! Mine aren’t cooking through, any tips? I think I left some on the skillet for an hour whilst basically giving up and they still didn’t cook through.
It sounds like your batter needs a little more flour. Perhaps the variety of pear you used is a little more juicier than mine and has created a wetter batter. Simply add more flour and try again. I hope this helps. Happy cooking xxx
These pancake and pike let recipes sound amazing! Any tips to modify for dairy free? I can swap the milk for formula/oat milk but what about the yoghurt?