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Kids in the Kitchen

Kids in the Kitchen

With school out for summer, there is no better time to slow down and have your kids help you create your family’s meal.  Be it breakfast, lunch, or dinner, getting the kids involved in cooking helps build positive relationships with food, encourages healthy eating, and is a wonderful bonding experience.  Not to mention all the measuring and counting of ingredients might help keep their math-minded brains active!  

Cooking with kids will most likely be a bit messy, but it doesn’t have to be hard.  We found a couple fun, delicious, and kid friendly meals that you will enjoy preparing – and eating – together!  

 

Tiny Pancakes*

Inspired by a spanish breakfast staple called a tortillita, these versatile little pancakes can be a perfect meal for breakfast or dinner!  Described as either an eggy pancake or a floury omelette, you can add just about any type of savory “toppings” to your taste.  Add veggies and protein to make it a complete meal!  We love them with ham and cheddar or tomato, spinach and parmesan.  

 

INGREDIENTS

  • 1 egg
  • 2 teaspoons water or milk
  • 2 tablespoons flour
  • Salt and pepper
  • Olive oil

PREPARATION

  1. Beat together 1 egg, 2 teaspoons water or milk and 2 tablespoons flour. Stir in 1/3 to 1/2 cup of any of the suggested ingredients, finely chopped; season with salt and pepper (or sugar if you are making sweet pancakes). Add a not-too-thin layer of olive oil (or butter) to a large skillet over medium heat. When hot, spoon in 8 pancakes, and cook, turning once, until golden on both sides, 2 or 3 minutes per side.

 

Granola Breakfast Muffins*

These hearty breakfast muffins are easy to make and include a delightful “crunch” from the granola.  Eat them fresh out of the oven or freeze half to save for another day.

 

Ingredients

  • 1 cup granola
  • ½ cup low-fat milk
  • 1 cup golden raisins
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large or extra large eggs
  • ¼ cup mild honey, such as clover
  • ½ cup buttermilk or plain low-fat yogurt
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract

PREPARATION

  1. Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.
  2. Sift together whole wheat flour, baking powder, baking soda, and salt.
  3. In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well
  4. Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.

 

For both these recipes there are plenty of options for kids to get involved.  Let them measure, stir, pour, crack eggs and get their hands dirty.  Cooking can be a very fun activity for everyone and you never know if you might have a budding chef in your household!  From all your friends at the Original Pancake House in Denver, have a wonderful summer!

*Recipes courtesy of The New York Times

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