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DIY SnackShops August 11, 2011

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: 

1 cup cornmeal
1/4 cup whole wheat flour
1 tsp baking soda
1 tsp sugar
1/2 tsp salt
1 cup yogurt or buttermilk
1 egg
1 ear of corn off the cob, or 1/2 cup frozen/canned corn

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.