Winter Mikan Mandarin Pancakes

Peel the mikan completely, being careful to remove any stringy white pith and seeds. Mash the segments thoroughly with a fork or briefly pulse in a blender until you have a smooth puree. You need exactly 60 ml (1/4 cup) of puree.

In a medium mixing bowl, whisk together the egg, mandarin puree, and a pinch of cinnamon until completely combined.

Gently fold the flour and baking powder (if using) into the wet mixture. Stir until just combined to ensure the pancakes stay soft and fluffy.

Lightly grease a non-stick frying pan with butter or oil and place over low-medium heat. Spoon small, 5 cm (2-inch) circles of batter onto the pan.

Cook for 1 to 2 minutes on the first side until small bubbles form and the edges look set. Carefully flip and cook for another 1 to 2 minutes until golden brown and fully cooked through.

Let the pancakes cool slightly on a wire rack. Serve warm, cut into age-appropriate shapes for self-feeding.