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: 

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.