August 11, 2011/ Zucchini and Corn Pancakes
Today we had two stations going on–Ellie making zucchini pancakes and Amy making corn pancakes. But before we started cooking, the kids measured and made their own pancake mix to take home. They also took home a cookbook with all the recipes we made together this past weeks.
Zucchini Pancakes:
2 cups whole grain wheat (or combination of oats, cormeal, etc)
2 Tbsp brown sugar (optional)
2 Tbsp baking powder
1/2 tsp salt
4 Tbsp oil
2 eggs
2 cups milk
1 tsp cinnamon (optional)
2 cups grated zucchini
Grate zucchini. In a bowl add beaten eggs and all other ingredients. Scoop ¼ cup of batter and cook over a medium heat on cast iron or a sprayed pan until you see bubbles forming. Turn once. Serve hot or cool and freeze.
Ellie, left and Amy
Corn Pancakes
corn pancakes:
Mix the dry ingredients and the wet ones separately, then together. Cook over medium heat on a warmed griddle, flipping once the pancake starts to bubble and firm.
