I can hardly believe I am writing a Petits Chefs post so late in December! In all my career as a teacher (that’s many more years than I care to admit here!), I don’t think I have ever still been teaching so close to Christmas. I think I am safe in saying that we are all so very ready for 11.45am to come today
In an effort to keep the boys focussed until as close to the end as possible, I chose to keep Petits Chefs going until the last Monday of school and I managed to
coerce convince my boss, the boys’ Headmaster, Mr Beatty, into coming in to cook with the boys. Mr Beatty is an alum of the school and has only been with us since the summer in his role as Head but already has proven to be an amazing role model for our boys – I was excited to find out that he is quite the whiz in the kitchen so of course I invited him to come and be a very special guest chef for our last session of the year.
Mr Beatty chose to make one of his specialties – banana pancake/ crepes filled with frozen berries and chocolate chips. Whilst he commandeered one half of the
kitchen lab, I took the other half of the group and we prepared a little holiday treat.
The boys measured and mixed. It took a lot of muscles!
And about 15 minutes later, the boys were cooking up amazing looking crepes…
I mean, really – who could resist this?
Clearly some of the Petits Chefs couldn’t wait to get home as I turned around to find some of them digging in before they even left the building…
Meanwhile, over the other side of the lab, my group of Petits Chefs worked to make dry pancake mix to bring home to their families for the holidays… The Magic Bullet got an invitation to the party (because it’s always a party with the Bullet around!). We used our own Ms Stephenson’s awesome multi-grain pancake mix…
After we’d finished the dry mix, the boys got to work decorating labels for their jars. Such concentration…
And the result?
I mean who wouldn’t want one of these?
(and no, I didn’t correct the spelling because that’s not what this was all about. I love the joy and pride the boys took in making their labels!)
- ½ cup rolled oats
- 11/2 cups flour
- 1 cup whole wheat flour
- ¼ cup cornmeal
- ¼ cup ground flaxseed
- ¼ cup bran
- ¼ cup wheat germ toasted
- ¼ cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- to prepare: 1 egg
- ⅔ cup buttermilk
- 1 tbsp canola oil
- 1 cup multigrain mix
- Process oatmeal in blender or food processor until it resembles meal. Mix in other ingredients.
- Store in fridge or freezer. Makes 4 cups.
- To prepare pancakes: Heat griddle.
- Lightly beat egg in bowl.
- Add buttermilk and oil. Mix.
- Add pancake mix and stir gently.
- Add more milk if you like thinner pancakes.
- Add berries, banana or grated apple if desired. Cook on lightly greased griddle.
- Serve with maple syrup or yogurt and fresh fruit. Serves 2-3 but easily doubled or quadrupled.
- (If you don’t have buttermilk, mix 2 tsp lemon juice into regular milk and let stand 5 minutes to thicken.)
Thanks to Charles for the lovely label on my jar. Neil and I will be enjoying this on Saturday morning
Happy holidays from Les Petits Chefs. We’ll be back, by popular demand (I normally take one term off but so many boys are interested in the club) in January!