Everyone loves pancakes for breakfast. But they can be great fun at other meals and even as snacks. With a few unexpected ingredients, you may get your children to try new foods. Here are some of my favorite flapjacks to cook with kids.
Leave the dressing on the side, so kids can dunk the pancakes!
Ingredients
1/2 cup flour
1 tsp each baking powder and salt
1/2 tsp cumin powder
* 1 cup canned chickpeas, drained (reserve liquid)
1/2 cup tahini (sesame paste)
1/4 cup reserved chickpea liquid
1 to 3 cloves of garlic, optional and to taste
Juice of 2 lemons
2 large eggs
Directions
Whisk dry ingredients together in a small bowl.
Put the rest of the ingredients in a food processor and process until smooth.
Add the dry ingredients and pulse until flour disappears.
Lightly oil a skillet and preheat it over medium heat. For each pancake, drop 1/4 cup batter onto the skillet, leaving room for spreading. Pat the batter into rounds and cook until the bottoms are lightly golden; flip and cook the other side.
Cool slightly before serving and top with chickpeas, onions, and halved cherry tomatoes.
For the dressing: Whisk together 1 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp tahini, 1/4 tsp cumin powder, and a little salt.
Serves 6
source: http://www.parade.com/export/sites/default/food/0808/back-to-school-pancakes
tags: vegetarian