Twins Magazine 2004 January February

Sparkling Snowflakes
Making pancakes in a cozy kitchen on a
chilly, snowy morning is yummy indoor
fun. Children become their own master chefs
while creating and eating
these delightful snowflake
pancakes, especially
when, like the real
thing, no two designs
will be identical!
Hands-on experience
in the kitchen with
real utensils teaches them
numbers and how to measure.
They also develop fine motor skills by pouring
the snowflake designs and will enjoy a sense
of accomplishment that comes with learning
how to clean up after themselves.
Julie Huffman, a fraternal twin and the mother of
three, including twin girls born February 1998, lives
in Aurora, Colo.
You will need:
Pancake batter
Bowl
Measuring cups and spoons
Plastic baggie (or pastry bag)
Corn syrup
Colored sugar sprinkles
Batter recipe:
1 1 ⁄2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 beaten egg
1 cup milk
1 tablespoon cooking oil
Directions:
1. Pour about a cup of batter into a
plastic baggie. Cut just the tip of the
corner off to form a tiny hole.
2. Begin in a cross pattern and add
intersecting lines. Try using only circle
shapes, attached triangles or curly
lines and dots of batter. Pinch the
hole of the bag every time you want
to start a new line or shape.
3. When thoroughly cooked, cool on
wax paper.
4. Add 1 tablespoon of water to 2
tablespoon of corn syrup in a bowl.
Enjoy!
Anna and Ethan, age 2 1⁄2 years
1
Mix dry ingredients together; add
milk, eggs and oil all at once.
Stir the batter, which will be slightly
lumpy and appear thick.
3 Squeeze out the batter onto a 4 Let all bubbles rise to the surface
warmed griddle.
before gently flipping.
5 Gently brush syrup over the 6 Sprinkle sugar crystals over the
cooled pancake design.
corn syrup to make it sparkle.
2
Activity
by Julie Huffman
Photos by Murray Elliott
www.TwinsMagazine.com JANUARY/FEBRUARY 2004 41