For St. Patrick’s Day this year we decided to put a little spin on one of children’s favourite snacks. We turned their zucchini pancakes into Shamrocks. Now don’t be worried, you can’t really taste the zucchini (courgette) in the pancakes, so it’s also a good way to sneak in some healthy veg if your children aren’t fans.
Here are the ingredients you’ll need for Shamrock zucchini pancakes:
- 1½ Cups Flour
- 2½ tsp baking powder
- ¾ tbsp salt
- 3 tbsp sugar
- 1 egg
- ¾ pint milk (aprox, you will probably use less, just add enough to make a nice batter. I make the batter a little thinner so the zucchini cooks better)
- 1 Cup grated zucchini (approximately. It’s ok to have a little less or a little more)
- green food colouring (optional)
How to make your Shamrock zucchini pancakes:
1) Grate your zucchini and put it to the side until you need it. We leave the skins on as long as they are in good condition, but you can peel the skins off before grating if you’d like to hide the veg within your pancakes.
2) Mix dry ingredients
3) Beat egg, add zucchini and milk in separate bowl
4) Add liquids to dry ingredients. Add your green food colouring here. Mix only until almost smooth
5) Cook on hot, lightly greased frying pan or griddle. Turn only once after bubbling has ceased.
I used a couple of metal heart-shaped cookie cutters to make the shamrock forms. It may be best to spray them with a non-stick spray first so that the pancake mix doesn’t stick so much to them. When it was time to flip them over I lifted the cookie cutters with a pair of tongs and gently eased the edges of the pancake down out of the form with my spatula when it was needed. Then I turned them over to cook on the other side.