Cooking with the Kids: Rainbow Theme

Here is some fun stuff I would like to do with the kids in the next week. I love these ideas and who doesn't love a Rainbow. The next few posts will deal with everything Rainbow!


Double Rainbow Pancakes

Ingredients

2 cups Bisquick baking mix


1 cup milk


2 eggs


red, orange, yellow, green, blue, and purple food color


red fruit: raspberries or strawberries


orange fruit: oranges


yellow fruit: pineapple or bananas


green fruit: kiwis or green grapes


blue fruit: blueberries


purple fruit: purple grapes or blackberries


6 inch bamboo skewers

Choose one fruit for each color of the rainbow (red, orange, yellow, green, blue, purple). Cut fruit into one inch cubes. String one fruit from each color onto the skewer in rainbow order. Repeat this until you have 12 fruit skewers.




In a small bowl combine the Bisquick mix, milk, and eggs until blended. Separate mixture evenly into 6 small bowls (around 1/2 cup each). Dye each bowl one of the colors of the rainbow (red, orange, yellow, green, blue, purple). Cook pancakes by pouring 1/4 cup of batter onto a hot greased skillet or griddle. This will make two pancakes of each color.


Stack cooked pancakes in rainbow order and insert 6 fruit skewers into the pancakes creating a rainbow shape.


Serve with syrup.


Makes 2 stacks of complete rainbows with 2 fruit rainbows

(From I Am Mommy which got it from ohdeedoh

Find recipe from I Am Mommy here.)

Good Old Fashioned Pancakes

Ingredients

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

Directions



1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.


2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot

Here is a simple and easy recipe for funny rainbow pancakes. These are thin pancakes and the recipie and steps can be found at Instructables.com or here.

For pancakes:

2 eggs

2 cups milk

1/5 water

2 cups flour (all purpose)

1/4 sugar (one spoon)

Throw all together and mix. You need food colors. Then, divide mixture in small bowls one for each color and use the colors.

And there’s even whipped cream clouds. Learn to make rainbow waffles at Random Thoughts of a Supermom!.

**FYI don't evenly divide the batter...you need way more red and orange than you do blue and purple so divide and color your batter accordingly or you may end up eating a blue and purple waffle while your kiddos enjoy their rainbow ones

 

 

Basic Waffles Recipe

Ingredients:

•1¾ cups all-purpose flour

•2 tsp baking powder

•½ tsp salt

•1 Tbsp granulated sugar

•3 eggs

•1¾ cups whole milk

•½ cup vegtable oil

•½ tsp pure vanilla extract (optional)

Preparation:


1.Pre-heat your waffle iron to its hottest setting. Placing a cookie-sheet under it can help catch any batter drippage during cooking.


2.Pre-heat oven to 200°F.


3.Sift together flour, baking powder and salt.


4.Beat eggs thoroughly. Whisk in sugar, milk and oil.


5.Add liquid ingredients to dry ingredients and mix gently until combined. Don't overmix!


6.Spray both surfaces of your waffle iron with cooking spray.


7.Ladle 4 to 6 oz (½ to ¾ cup) batter on the iron and close it. It's not unusual for a bit of batter to seep out of the edges of the iron. If there's excessive leakage, use less batter for the next waffle.


8.Cook until the waffle iron's indicator light shows that cooking is complete, or until no more steam comes out. The finished waffle should be golden brown and crispy.


9.Lift the waffle out of the iron with a pair of tongs and either serve right away or transfer it to the oven to keep warm.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Makes 4 to 5 waffles

 



Ingredients

2 eggs

2 cups all-purpose flour

1 3/4 cups milk

1/2 cup vegetable oil

1 tablespoon white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

 

Directions



1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.


2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.


Yield 6 servings
 
 
 

The waffles are totally freezable!

Make and cook them like normal but don't get them too dark (just done, but not really browned). Cool them and then freeze in an airtight container or bag (I do bag since it's easier).

You can pop them in a toaster, thawed or still frozen. Do it on a light setting at first, to see how long they need to toast to get hot without burning. They should taste great, especially if they weren't over-cooked on the waffle iron!

You can do this with pancakes, too, by the way, if they're not too big to fit in your toaster.

 

Helpful Chart

 

 

Breakfast - Pancakes On Parade

Banana Pancakes

The flavor of ripe banana infuses every bite of these simple-to-prepare breakfast treats. Make sure your bananas are ripe enough to mash easily.

1/2 cup mashed banana

1 egg

3 tablespoons milk

2 tablespoons vegetable oil

1/4 teaspoon vanilla extract

1/2 cup whole wheat flour

1/2 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1. In large bowl, beat banana and egg at medium speed 2 minutes or until fluffy. Beat in milk, oil and vanilla. In another large bowl, stir together all remaining ingredients. Slowly beat into banana mixture at low speed just until combined. Batter will be slightly lumpy. (For thinner pancakes, add additional milk.)


2. Spray griddle or large skillet with nonstick cooking spray. Heat over medium heat until hot. For each pancake, pour scant 1/4 cup batter onto hot griddle; cook 1 1/2 to 2 minutes or until puffed on edges and bubbles begin to break on surface. Turn; cook an additional 1 to 2 minutes.


8 pancakes


PER PANCAKE: 125 calories, 4.5 g total fat (1 g saturated fat), 3 g protein, 19 g carbohydrate, 25 mg cholesterol, 265 mg sodium, 1.5 g fiber

  Blueberry-Ginger Pancakes

 

Even the best mixes can’t compare to pancakes made the old-fashioned way and eaten hot from the skillet. If you don’t have buttermilk, add 2 teaspoons lemon juice or white vinegar to 1 cup milk and let it stand at room temperature for 5 minutes, without stirring. Serve the pancakes with sweet butter and maple or fruit syrup.

1 cup all-purpose flour

2 teaspoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup buttermilk

1 egg

3 tablespoons vegetable oil, divided

1 cup blueberries

1/2 teaspoon ground ginger

1. Combine flour, sugar, baking powder and salt in medium bowl. Make well in center of mixture. Add buttermilk, egg and 1 tablespoon of the oil; whisk until smooth.


2. Toss blueberries with ginger; fold into batter.


3. Heat remaining 2 tablespoons oil in large skillet over medium-high heat until hot. Pour scant 1/4 cup batter per pancake into skillet. When bubbles appear and burst on surface, turn pancakes; cook an additional 1 to 2 minutes or until underside is golden brown.


15 (3-inch) pancakes


PER PANCAKE: 105 calories, 5 g fat (1 g saturated fat), 25 mg cholesterol, 215 mg sodium, .5 g fiber

Pumpkin Pancakes with Ginger Syrup

Be sure to use fresh ginger in the delectable homemade syrup. It’s a heavenly complement to the wonderfully spiced pumpkin pancakes.

PANCAKES

1 2/3 cups all-purpose flour

3 tablespoons packed light brown sugar

2 teaspoons baking powder

3/4 teaspoon salt

3/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

2 eggs

2 cups milk

3/4 cup canned pumpkin

3 tablespoons unsalted butter, melted, cooled

SYRUP

1 cup packed light brown sugar

1/2 cup water

2 tablespoons unsalted butter

2 tablespoons minced fresh ginger

GARNISH

1/3 cup sour cream

1/3 cup chopped toasted pecans*

1. In large bowl, combine flour, 3 tablespoons brown sugar, baking powder, salt, cinnamon, ginger and cloves; mix well. In separate large bowl, whisk eggs to blend; whisk in milk, pumpkin and melted butter. Add egg mixture to flour mixture; stir until large flour lumps disappear. (Batter can be made up to 1 day ahead. Cover and refrigerate.)


2. In medium saucepan, combine all syrup ingredients. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat to low; simmer uncovered 8 to 10 minutes or until slightly thickened. Cool. (Syrup can be made up to 3 days ahead. Cover and refrigerate. Heat before using.)


3. When ready to cook pancakes, heat oven to 250°F. Heat large electric skillet or griddle to 350°F. Brush skillet with small amount of oil. For each pancake, pour 1/4 cup batter into skillet. Cook 1 1/2 to 2 minutes or until bubbles start to form on tops of pancakes. Turn pancakes; cook an additional 1 to 1 1/2 minutes or until done. Place pancakes on baking sheet; keep warm in oven. Repeat until all batter is used.


4. To serve, drizzle pancakes with syrup; top with sour cream and pecans.

TIP *To toast pecans, spread on baking sheet; bake at 375°F. for 5 to 10 minutes or until light golden brown.


16 (4-inch) pancakes


PER PANCAKE: 195 calories, 7.5 g total fat (3.5 g saturated fat), 3.5 g protein, 29.5 g carbohydrate, 40 mg cholesterol, 205 mg sodium, 1 g fiber

Gingerbread Pancakes with Gingered Applesauce

 

Spice up Saturday morning with quick-to-make ginger-laced pancakes. Serve them with maple syrup and a chunky applesauce that you can make ahead.

APPLESAUCE

1 1/2 lb. McIntosh apples, peeled, chopped (4 1/2 cups)

1 cup apple cider

1/4 cup maple syrup

1 tablespoon finely chopped crystallized ginger

2 tablespoons unsalted butter

1 teaspoon dark rum or 1/4 teaspoon rum extract

PANCAKES

1 1/4 cups all-purpose flour

3 tablespoons packed dark brown sugar

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1 teaspoon ground ginger

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup milk

1 egg

2 tablespoons canola oil

1. Bring apples, cider, syrup and crystallized ginger to a boil in medium saucepan. Simmer gently, partially covered, over medium-low heat 10 to 12 minutes or until apples are soft, stirring occasionally and mashing apples with spatula or back of spoon.


2. Add butter; simmer 3 to 5 minutes or until apples are very soft. Remove from heat; stir in rum. (Applesauce can be made 3 days ahead. Cover and refrigerate.)


3. Whisk flour, brown sugar, pumpkin pie spice, baking powder, ground ginger, baking soda and salt in large bowl. Whisk milk, egg and oil in medium bowl. Pour into flour mixture; whisk just until blended and smooth.


4. Heat griddle or large skillet over medium heat until hot; lightly brush with oil. Pour scant 1/4 cup batter per pancake onto griddle. Cook 2 minutes or until bubbles form on top and underside is golden brown. Turn; cook 1 minute or until underside is golden brown, adjusting heat as necessary. Repeat with remaining batter. Serve with applesauce.


10 (4-inch) pancakes


PER PANCAKE: 200 calories, 6.5 g total fat (2 g saturated fat), 3.5 g protein, 34 g carbohydrate, 30 mg cholesterol, 130 mg sodium, 1.5 g fiber

Easy Apple Pancakes

1 1/4 cup whole wheat flour

3 tsp baking powder

1 Tbsp sugar

1/2 tsp salt

1 egg, beaten

1 cup milk

2 Tbsp salad oil

1 medium apple, chopped into small pieces

Combine flour, baking powder, sugar and salt.

In separate bowl combine egg, milk, and salad oil and chopped apple.

Add wet ingredients to dry ingredients (batter may be lumpy). Extra milk may be added.

Cook on hot griddle (will not stick). Recipe can be doubled or tripled without problem.


Makes 12 pancakes.

*use about 1/4 cup batter per serving.

*cinnamon may be added for extra tasty pancakes