Today I cooked with my favourite girls. They’re 6, 3, and 2. I don’t see them nearly often enough, which also means that we don’t cook together too often, but here are some things I’ve learned:
-They really, really like cracking eggs themselves.
-They also like measuring liquids into measuring cups. Six-year-olds can do this, but 3-year-olds… not so much.
-Aprons are a must (and they’re really adorable).
-Don’t worry about spilling and messes. Kids are going to get themselves and a kitchen dirty, but clean-up is easy.
-Baking is great because there’s a lot of measuring (I do a lot of the measuring, but I let them pour the ingredients into the bowl), a lot of stirring, and no knives. Plus baking seems a bit like magic, so they get really into it.
We cooked from Molly Katzen’s Salad People and More Real Recipes. This is a great book that alternates between print instructions for adults and illustrated comics-style recipes for kids. The 6-year-old loves going through the pictures, narrating the process something like this: “first you put the egg, then you put the milk, then you mix it up, then you add some stuff, then you put the green stuff, then you cook it, then you EEEAT IT!!”
Most of the recipes start with whole foods, so kids really are cooking, not just assembling pre-packaged foods in new combinations. The book isn’t perfect– one recipe calls for protein powder, which I find odd, and a recipe for focaccia starts with premade store-bought pizza dough. Time-saving, sure, but…. clearly I’m a purist. These oddities are offset by a recipes like parmesan crisps, pesto, cool cucumber soup with fresh mint, and mango-honey lassi with buttermilk. I think it’s great, and we’re definitely getting Katzen’s other book for preschoolers, Pretend Soup and Other Real Recipes, as a Christmas gift for the girls.
Today we made “corny corn cakes,” which were essentially cornmeal pancakes with some whole kernels of corn added in. I actually enjoyed the pancakes and found that the corn/cornmeal combination gave a nice rich flavour and a great texture.The girls’ favourite thing about the corny corn cakes was the whole kernels of corn in the batter. When we sat down to eat the pancakes, they loved discovering those big chunks of corn. They were especially delighted when a kernel fell out of the pancake on their fork. The two older girls had maple syrup on their pancakes, but the two-year-old requested grape jelly. I don’t know why. Kids are weird.
CORNY CORN CAKES
from Molly Katzen
1/2 cup cornmeal
1/2 cup flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. sugar
2 large eggs
1 cup buttermilk
1 Tbsp melted butter
1/2 cup corn (I used canned kernels)
Combine dry ingredients in a medium bowl.
Beat the eggs in another bowl, then add buttermilk, butter, and corn. Beat to combine.
Add the wet ingredients to the dry, and stir (gently, just make sure everything’s combined–like with any pancake, you don’t need smoothness)
Melt a little butter in a large skillet over medium heat. When the skillet is hot enough, pour the batter in about 1/2 cup at a time.
Cook pancakes until they’re golden brown on the bottom, about 5 minutes (start checking when you see holes forming on the top of the batter in the skillet). Flip, then cook the other side, which should take less time.
And then you EEEAT IT!!