Happy St. Patrick’s Day!
My kiddos are getting older (both are double digits now and one is a teen - how did that happen?!?) but I still like to make fun themed meals sometimes!
I had leftover buttermilk hanging around after making homemade butter, which I needed for puff pastry, which I needed for Bouchée à la Reine (Vol-au-Vent). Naturally, I decided to make pancakes with the buttermilk. And since it’s St. Patrick’s Day, little leprechaun pancakes seemed like a must.
Because pancakes are basically sugar bread, I always like to balance that meal with plenty of healthy options. In this meal, it took the form of spinach hats for the leprechauns and fruit & veggie rainbows (with cauliflower and hashbrown clouds!)
If you’re looking for different ideas, you can check out an earlier version of these here.