recipe

Shamrock Pancakes: the fun breakfast recipe everyone will love

Total time: 20 Min
Difficulty: Low
Serves: 4 people
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Shamrock pancakes are a fun, festive recipe you can enjoy the morning of St. Patrick's Day. Super easy to make even without a shamrock cookie cutter, the pancakes are bright green thanks to the gel food coloring. For the shape, just make three heart-shaped pancakes with the help of the appropriate cutter, cut out a stem and assemble everything to create a fantastic shamrock pancake recipe.

Make this festive breakfast recipe together with kids and serve it on March 17th. You can decorate shamrock pancakes as you want, by adding some fresh fruit, a drizzle of chocolate sauce, with a dollop of whipping cream or even with festive St. Patrick's Day decorations.

Tips for making the Best Green Shamrock Pancakes

Make sure to make large pancakes in the pan so that they come out perfect shapes when you will use the heart cookie cutter.

You can serve these green shamrock pancakes as regular ones. You can decorate them with maple syrup, chocolate, whipped cream or fruit.

Use the right amount of green food coloring. Remember that pancakes tend to lighten once baked.

Shamrock Pancake Variations

For a healthier, more nutritious version, add cooked and blended spinach to the pancake batter, so it will turn green even without the food coloring.

For a shortcut, use a pancake mix.

If you want to make this recipe gluten-free, use a gluten-free flour option.

If you don't want to make lots of pancakes and assemble them, you can use a large shamrock cookie cutter instead of the heart-shaped one.

How to store Shamrock Pancakes

You can store these green pancakes in the refrigerator for up to 3 days, wrapped in foil.

Ingredients
All-purpose flour
1 1/4 cups
Baking powder
1 tbsp
Granulated sugar
1 tbsp
salt
1/2 tsp
Large egg, beaten
1
Milk
1 1/4 cups
Vanilla Extract
1/2 tsp
unsalted butter, melted
2 tbsp
green food coloring

How to make Shamrock Pancakes

In a large bowl, combine the flour, sugar, baking powder and salt.

In a separate bowl, add the egg, butter, milk and vanilla extract. Whisk together and make sure the butter is not too hot otherwise it will cook the egg.

Add the wet ingredients into the dry ones. Combine. Whisk in the green food coloring.

Grease a large pan with cooking spray and heat over low heat.

Pour the batter into the pan forming a large pancake.

Cook for about 3 minutes or until bubbles form, then flip and cook for an extra minute. Repeat until the batter runs out.

Stack the pancakes on top of each other so they will stay warm.

Cut each pancake with a large heart-shaped cookie cutter. Use the leftovers to create thin curved strips.

Place three heart-shaped pancakes on a plate so that they form the shamrock leaves, while the strips will act as the stem.

Garnish with your favorite ingredients, serve and enjoy!

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