Jerusalem artichoke blini

Ingredients for 2 servings:

• 100 g flour
• 200 ml milk
• 1 tsp, heaped baking powder
• 2 eggs
• 120 g Jerusalem artichoke
• ½ tsp rosemary, dried, ground
• some pepper
• some rapeseed oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Baby led weaning (BLW), without salt, from about 7 months, tastes good for the whole family

Peel the Jerusalem artichokes and boil them in a pot of water until soft. Combine the flour, milk, baking powder, and egg yolks in a mixer until a smooth batter forms. Let the batter rest for 30 minutes, then season with rosemary and pepper. Cut the Jerusalem artichokes into very small cubes or mash them with a fork (depending on how well your baby is eating) and add them to the batter. Beat the egg whites until stiff and fold them into the batter. Heat a pan with a little rapeseed oil. Drop batter into the pan with a spoonful. Cook the blini until golden brown on both sides. Add more oil as needed. Serve immediately, or the blini will collapse.