6 step iMAP milk ladder – step 3 recipe and products

This resource has been produced by dietitians at Sheffield Children’s NHS Foundation Trust and supplements the non-IgE milk allergy resource.

Please find below the pancake recipe for step 3 of the iMAP milk ladder for non-IgE (delayed) milk allergy.

There are also some ideas at the end of this leaflet for shop-bought alternatives to try.

Please note, the recipes have been designed to contain a certain amount of cow’s milk protein per serving. The shop bought products are not like-for-like. It is not known from the ingredients list how much milk is added.

Do not choose any options with chocolate, chocolate chips or any other filling.

Pancake (makes 6)

Ingredients

• 125g plain wheat flour (or gluten free flour if your child uses this normally)
• 10g (2 and a half teaspoons) baking powder
• A pinch of salt
• 30 ml (2 tablespoons) sunflower or rapeseed (vegetable) oil
• 250 ml milk
• 50 ml water
• Oil to fry

Method 

1. Add all the dry ingredients into a mixing bowl
2. Whisk the oil, milk and water together, before adding to the dry ingredients
3. Whisk thoroughly together to make a smooth batter
4. Heat the oil in a frying pan until smoking, then pour in some batter to coat the bottom of the pan
5. Once golden, flip the pancake and cook the other side
6. Serve immediately or keep warm by piling on top of each other between sheets of baking parchment

Start with half a pancake and increase to 1 pancake before moving on to the next step of the milk ladder.

Shop bought options

If using a shop bought option ensure this is plain with no added chocolate, icing or creams.

Below are some options you could try:

• Some shop-bought pancake mixes (double check they contain milk powder or dried milk in the ingredients)
• Tesco and Sainsbury’s sweet pancakes
• Warburton’s pancakes
• Brioche Pasquier Original Pancakes
• Abra-ca-Debora Dutch style pancakes
• Tesco classic egg waffles, Morrison’s Soft fresh egg waffles, Tesco egg waffles