Start St. Patrick’s Day off right with a stack of delicious green shamrock pancakes. They’re made from a simple recipe with just a little food coloring added in to get a festive hue. All you need is a shamrock cookie cutter to make the adorable shape. Top them with some icing, whipped cream, or even some marshmallows from the Lucky Charms box.
Total:20 mins: Prep:10 mins
Cook:10 mins: Yield:10 pancakes (serves 4)
1 1/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 1/4 cups milk
2 tablespoons butter (melted)
1/2 teaspoon vanilla extract
Green food coloring
Garnish: whipped cream, maple syrup, cereal
Instructions: Steps to Make It.
Gather the ingredients.
Whisk together the flour, sugar, baking powder, and salt until combined.
In a separate bowl or cup, whisk together the egg, melted butter, milk, and vanilla extract. If you’ve melted the butter in a dish, make sure to wait until it has cooled slightly before whisking in the egg and milk. If it’s too hot, it could cook the egg
Combine the wet and dry ingredients in the dry ingredient bowl and whisk together.
Add the green food coloring and whisk until it is completely combined with the batter. You want to add more green food coloring than you think you need. It will lighten up when it’s been cooked.
Heat your griddle on high heat. Place your shamrock cookie cutter on the griddle. Grease the griddle and the cookie cutter, including the inside walls of the cutter. Then turn the heat down to low. It’s very important to cook the pancakes on low heat.
Add the batter to the cookie cutter. Add a small amount to each leaf and the stem. The batter will pool into the gaps. You don’t want to add too much batter or else it will take too long to set or will pool out from under the cookie cutter. It’s fine if it pools out a little. You can always cut off the excess after they are completely done.
Allow the pancake to cook until it is completely set, about 2 minutes. Makes sure to cook on low heat so that the pancakes don’t over-brown. It’s all about low and slow. Gently remove the cookie cutter with a pair of tongs. Flip, and continue to finish cooking on the other side, about 30 seconds to a minute.
Serve your pancakes with whipped cream, drizzled frosting, or Lucky Charms marshmallows.
Make sure to use a large shamrock cookie cutter for this recipe if you want these to be a normal pancake size.
Add some store-bought frosting to a decorating bag and drizzle it onto the top of the pancakes in place of the syrup.
If you’re looking for these pancakes to pack a nutritional punch, blend a 1/2 cup of frozen (but thawed) chopped spinach in with the milk in a blender. Add in another 1/4 cup of milk and whisk it in with the rest of the ingredients. The spinach makes the pancakes look extra green and no one will know it’s in there.