Rise and Shine with Flip Flap Jack
The first snow of the season swirled outside the sunny yellow walls and windows of the AEP Education Pavilion at Franklin Park Conservatory, but inside a dozen preschoolers sat, toasty warm, as they learned about a new kind of carnivorous cuisine. They were constructing and then devouring "Flip Flap Jacks," a nutritious and tasty breakfast treat.
"I think it's really cute plus it teaches them about good things to eat," observed Victoria Clark, who had accompanied her 4-year-old granddaughter Kirsten Hudson on the class trip that day. The students attend the Early Childhood Education and Family Center in north Columbus.
"Plus," Clark added, "you've got the listening skills and a few other things going on."
The Conservatory's educator Leslie Markworth had first used a photo collage with pictures of fruits, pancakes, waffles and yogurt to teach the children how to create their Flip Flap Jacks.
"Do you know what he's missing?" Markworth said, pondering the man-shaped figure they had been building.
"A belly button!" shouted Jasan Johnson, 4. And they added a raspberry to give Flip Flap Jack his missing belly button.
The verdict on the recipe: "I ate the whole body," declared Mauriceo Howell, 4. "It was deee-licious!"
Our chefs for this round of Cooking with Kids are students at the Early Childhood Education and Family Center, located at 2879 Johnstown Rd. in Columbus. The center serves up to 700 children each year from birth through age 6, both with and without special needs. For information about the center, call 614-475-0564.
The "Flip Flap Jacks" program was a pilot program at the Franklin Park Conservatory's Education Department. The Conservatory offers a wide variety of cooking classes at its AEP Education Pavilion on the Scotts Miracle-Gro Community Garden Campus, 1777 E. Broad St., Columbus. For more information about their classes, go to fpconservatory.org.
FLIP FLAP JACKS
INGREDIENTS (for one serving):
1 thin slice of cantaloupe melon, rind removed and cut in half 1 raspberry 2 blueberries 1 banana, peeled and sliced in half, and then with each slice cut in half 1 strawberry, cut in half 1 apple slice 1 Clementine (or orange), peeled and sectioned 1/2 cup vanilla yogurt 1 mini-waffles (available in the frozen-food section of the grocery store), baked or toasted 1 mini-pancake, baked or toasted 1 French toast stick, baked or toasted, and then cut in half DIRECTIONS:
Kid: Wash and drain the raspberries, blueberries and strawberries. Peel the banana. Peel and section the Clementine (with help, if needed).
Grownup: Cut and prepare the cantaloupe, the cleaned strawberries, and apple. Bake or toast the mini-waffles, mini-pancakes and French toast sticks.
Kid: Assemble the Flip Flap Jack on a large plate. Add plenty of vanilla yogurt to the crown of Flip Flap Jack's head to dip everything in.
Grownup and kid: Eat!