New Hampshire Agriculture in the Classroom

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Agricultural Literacy Curriculum Matrix


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Lesson Plans (2)

Pancakes! (Grades 3-5)

Students will describe the physical properties of materials and observe physical and chemical changes as they learn about the ingredients in pancakes and how maple syrup is harvested from trees.

Pancakes! (Grades K-2)

Students will describe the physical properties of materials and observe physical and chemical changes as they learn about the ingredients in pancakes and how maple syrup is harvested from trees.

Companion Resources (5)

Book
At Grandpa's Sugar Bush
Alongside his grandpa, a young boy shares the tasks involved in making maple syrup the old-fashioned way. From tapping the trees to boiling the sap, the two spend many hours working side by side in the woods. Their reward is a delicious breakfast of pancakes and the best syrup in the whole world.
Pancakes for Breakfast
This wordless picture book follows the trials of a little old lady who attempts to make pancakes for her breakfast. The illustrations walk through the process of procuring the ingredients to make pancakes, including collecting eggs, milking a cow, and churning butter.
Pancakes, Pancakes!
Read the fictional story of "Jack" who is gathering the ingredients for his mother to make pancakes. Jack must visit the mill for flour, collect eggs from the hen, and milk from the cow.
The Scrambled States of America
One day, Kansas wakes up grumpy. The other 49 states are stretching, yawning, and pouring maple syrup onto each other's pancakes, but irritable Kansas announces to his neighbor Nebraska that life is dull and changes must be made. This fun book describes the initial excitement and new arrangements made when the states decide to trade places. Read the book to find out if they ever get back home in the right place.
Teacher Reference
Gourmet Lab: The Scientific Principles Behind Your Favorite Foods
Hands-on, inquiry-based, and relevant to every student’s life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6-12. This collection of 15 hands-on experiments, each of which includes a full set of both student and teacher pages, challenges students to take on the role of scientist and chef as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and bases, biochemistry, and molecular structure.  What better topic than food to engage students to explore science in the natural world?