Green Pancakes

Gather the ingredients.

Whisk together the flour, sugar, baking powder, and salt until combined.

In a separate bowl or cup, whisk together the egg, melted butter, milk, and vanilla extract. If you've melted the butter in a dish, make sure to wait until it has cooled slightly before whisking in the egg and milk. If it's too hot, it could cook the egg.

Combine the wet and dry ingredients in the dry ingredient bowl and whisk together.

Add the green food coloring and whisk until it is completely combined with the batter. You want to add more green food coloring than you think you need. It will lighten up when it's been cooked.

Heat your griddle on high heat. Place your shamrock cookie cutter on the griddle. Grease the griddle and the cookie cutter, including the inside walls of the cutter. Then turn the heat down to low. It's very important to cook the pancakes on low heat.

Add the batter to the cookie cutter. Add a small amount to each leaf and the stem. The batter will pool into the gaps. You don't want to add too much batter or else it will take too long to set or will pool out from under the cookie cutter. It's fine if it pools out a little. You can always cut off the excess after they are completely done.

Allow the pancake to cook until it is completely set, about 2 minutes. Makes sure to cook on low heat so that the pancakes don't over-brown. It's all about low and slow. Gently remove the cookie cutter with a pair of tongs. Flip, and continue to finish cooking on the other side, about 30 seconds to a minute.

Serve your pancakes with whipped cream, drizzled frosting, or Lucky Charms marshmallows.