Pumpkin, spinach and egg pancake

age: above 18 months

Ingredients:

- 1 ounce /30 g mashed pumpkin (butter squash)

- 0.5 ounces / 15 g spinach

- 1 raw egg, beaten

- 4 tablespoons fresh milk

- 0.5 ounces / 15 g flour

- salt

- cooking oil

How to cook:

How to make mashed pumpkin (butter squash):

1. peel butter squash and get rid of the seeds inside

2. cut it into 2-3 cm cubes

3. steam for 15-20 minutes until they are soft ( a fork can poke through easily)

4. put the steamed pieces into a bowl, use a spoon to mash them


How to prepare spinach:

1. wash the spinach carefully

2. use a small pot to boil some water

3. put the spinach into the boiled water for 3-5 seconds, then take out quickly, let it to cool down

4. cut the cooked spinach into small pieces

How to cook everything together:

1. mix mashed pumpkin, cooked spinach, fresh milk, beaten egg, flour and a little salt, until the consistency is similar to the picture below

2. add cooking oil to a flat frying pan, use medium heat to warm up the oil

3. add the mixture from step one when the oil is warm, turn the heat to low

4. turn the pancake occasionally, until it is cooked and both sides turn into golden colour

5. use mould to make your child's favourite shape out of the pancake