In January I had to head to Edmonton for medical tests. That meant being away from the baby for a whole 48-hours. If you’ve ever breastfed, you know how much time and effort it takes to extract enough milk to feed a seven-month old baby for 48 hours; it took me about two and a half weeks. Therefore, I didn’t relish the idea of just dumping my milk while I was away. So I got myself a couple of bags of frozen peas and an insulated lunch bag to carry my breastmilk home to put in my freezer. Thankfully, rules have recently changed which allow breastfeeding moms in Canada to bring breastmilk as carry-on, even if the infant is not accompanying the mom.
The last couple of times I tried to use some of the frozen milk, I discovered it had gone sour. What to do? Well, we always use sour milk to make our own pancakes, so I decided that the baby’s milk would make delicious and nutritious pancakes for him. So I thawed all the frozen milk I had from my trip and made silver dollar pancakes this morning for the baby, most of which ended back in my freezer. It was also the first time he had them, along with a dollop of strawberries mixed with a drop of maple syrup. Let’s just say I didn’t have to twist his arm to eat his breakfast.
To make these, I followed our regular pancake recipe and substituted half of the white flour with whole-wheat and a teaspoon of vital wheat gluten. I did have to add more flour than usual. It seems that breastmilk tends to make foods more liquidy. (I wonder if it’s due to the enzymes in breastmilk that start breaking down food? I notice this when adding breastmilk to any of the baby’s food.)