Makes 35 to 40 pieces, about 5cm each
1 egg 40g butter 50ml canola oil 425ml milk
510g plain flour 15g baking powder 10g baking soda 380g banana, mashed 170g sugar 120g butter 360g strawberries, sliced
Combine the ingredients in the two mixtures separately.
Add mixture A slowly into mixture B, until it becomes a smooth batter. Fold mashed banana into the mixture. Place a non-stick frying pan over medium heat. Scoop batter onto pan to form mini pancakes (about 5cm each).
Once bubbles start to show on the pancakes, ip them over and remove when both sides turn golden brown. Set aside.
In a clean pan, sprinkle the sugar in a single layer. Cook until you get a golden brown caramel. Add butter and stir well. Add strawberries and cook for about 20 to 30 seconds.
Serve the pancakes with the caramelised strawberries. This recipe is suitable for toddlers from 12 months old. Executive chef Lawrence Tay Lian Chin and principal dietitian Alefia A. Vasanwala contributed this recipe and the nutrition tips. Both are from Mount Elizabeth Hospital.