Wednesday, January 19, 2011
Savory Pancake Bowls
The original recipe called for Krusteaz pancake mix. I used the pancake mix I had on hand but I had to add a little more water to thin my pancakes out since it was a wheat pancake mix, This recipe needs a thinner pancake so that you can easily mold the pancakes into muffin tins.
1 Cup Pancake mix
1 1/4 to 1 1/2 Cup water.
1 Tb butter
1/2 Cup chopped onion
1 Cup fresh spinach or mushrooms
2 egg yolks
1/4 Cup milk
Salt and pepper
Shredded cheddar or swiss cheese.
Preheat a lightly greased griddle to medium heat. Preheat oven to 350 degrees farenheit. Lightly grease a 12 cup muffin tin.
Stir together panckake mix and batter (batter should be thin) Let stand for 2 minutes. Pour 1/4 cup batter per pancake onto griddle. cook for 1 to 1 1/4 minute per side. ( Do not overcook your pancake)
Carefully place warm pancakes into muffin tins, forming bowls. Bake in oven for 4-5 minutes until edges are slightly crispy. Set aside.
Melt butter in skillet and saute onion for 3-4 minutes. Add spinach or mushrooms and cook for about 3 more minutes. Remove from heat and drain well.
Whisk together eggs, egg yolks, milk and salt and pepper.
Scramble over medium heat until eggs are set. Remove from heat and fold in sauteed veggies.
Fill pancake bowls with eggs. Top each with shredded cheese.
Bake 7-10 minutes until cheese has melted.
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