PEPPERONI PIZZA PANCAKES
I got this out of a magazine from the doctor's office. It sounds like a savory pancake and very easy to make. I have not tried it yet, but plan to soon, as I have the turkey pepperoni in the fridge (unless kids ate it already!) Not sure of the yield until I make them. This would be a great camping recipe too. Two of my optional ingredients would not show up, so please see note.
Provided by WI Cheesehead
Categories < 15 Mins
Time 15m
Yield 12-16 pancakes
Number Of Ingredients 7
Steps:
- In a large bowl, mix the eggs, milk and baking mix together throughly.
- Stir in the mozzarella cheese, bell pepper, pepperoni and oregano.
- Fry 1/4 cupfuls in a skillet, like pancakes, turning once.
- NOTE: Top with marinara sauce, hot sauce and 1 T Parmesan cheese each, if desired.
Nutrition Facts : Calories 126.2, Fat 5.7, SaturatedFat 2.1, Cholesterol 42.2, Sodium 306.3, Carbohydrate 14.1, Fiber 0.5, Sugar 2.6, Protein 4.4
SHEET PAN PANCAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
- Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
- Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
- To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
BROWNIE PANCAKES
These pancakes are a woman's dream! They can be served in a variety of ways: with lots of butter and warm maple or blueberry syrup, layered with sliced pears and drizzled with honey, served with sour cream and shaved chocolate, served with sweetened whipped cream and chopped nuts, or served for dessert, topped with vanilla ice cream and hot fudge sauce. Or for the kids, allow the pancakes to cool and use them for the tops and bottoms of ice cream sandwiches! This fabulous recipe comes from The Ultimate Brownie Book. It can be lactose-free if unsalted margarine and soy milk are used.
Provided by Kree6528
Categories Breakfast
Time 45m
Yield 20 4inch pancakes
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt until well combined; set aside.
- If using any of the mix-ins (or a combination), stir 1 cup of each into the flour mixture.
- Place the butter and chocolate in the top of a double boiler set over simmering water.
- If you don't have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
- Stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
- Transfer the mixture to a large bowl and allow to cool for 10 minutes.
- Meanwhile, heat a nonstick griddle or a large nonstick skillet over medium-low heat.
- In a large bowl, beat the eggs, sugar, and vanilla just until combined and foamy, using a whisk or an electric mixer at low speed.
- Beat in the melted chocolate mixture until the batter is uniform, about 4 minutes by hand or 2 minutes with a mixer.
- With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined; then stir in the milk just until the batter is pourable.
- Do not overmix!
- Pour 2 Tbsp of the batter onto the heated griddle; repeat, spacing the pancakes evenly.
- Cook for 1 minute, until bubbles form across the surface of the pancakes; turn.
- Cook an additional minute.
- Remove the pancakes and serve immediately, or keep them warm on a cookie sheet in a 250 degree oven.
- Repeat with the remaining batter.
Nutrition Facts : Calories 141.1, Fat 8.1, SaturatedFat 4.8, Cholesterol 41.8, Sodium 139.6, Carbohydrate 15.7, Fiber 1, Sugar 6.8, Protein 2.9
PIZZA PANCAKES
Steps:
- In a bowl, combine biscuit mix and Italian seasoning. In another bowl, whisk eggs and milk until blended. Add to dry ingredients, stirring just until moistened. Stir in cheese, pepperoni, tomato and pepper., Preheat griddle over medium heat; grease lightly. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with pizza sauce.
Nutrition Facts :
BONNIE'S EASY POTATO PANCAKES
I have made this recipe for over 40 years. I created it to use up the left over mashed potatoes. Then, we liked it so much that I always made a double batch of potatoes so there would always be enough mashed potatoes on hand to make these pancakes. I hope you enjoy them as much as we do! Enjoy!
Provided by BonniE !
Categories Potatoes
Number Of Ingredients 9
Steps:
- 1. HOW TO MAKE THE MASHED POTATOES: Peel the potatoes and cut into chunks, and then put the potatoes in a large pot with water and bring to a boil. TIP: At this point, you can turn off the burner, and you can put a lid on them and set them aside for a half hour, don't peek and they will cook by sitting. If you are in a hurry go ahead and lower heat to medium and cook until done.
- 2. Add the butter, chopped green onions, sour cream and salt and pepper to taste, using just a splash or more of milk to get the consistency you want. Mashed potatoes should be on the firm side, not soupy because you need them firm to make potato pancakes. They also need to be well-seasoned.
- 3. These potatoes are now ready to serve with a meal or to refrigerate to make potato pancakes later.
- 4. HOW TO MAKE THE POTATO PANCAKES: It is important to start with chilled mashed potatoes. Put a little flour, about a cup, in a paper plate. Take an ice cream scoop and scoop up the chilled mashed potatoes. Lay the scoop of potatoes on the flour, gently turn the scoop of potatoes over to coat. With your fingers pat the pancake ball down to about a 3/4 inch patty, turning one more time. The pancake should be covered with flour. I scoop and dredge the pancakes as I fry them in small batches. Using a scoop is an easy non-messy way of getting uniform sized potato pancakes.
- 5. Heat a large non-stick frying pan with 2 or 3 tablespoons of corn oil over medium heat, drop a few drops of water in it, it will sizzle and pop when it is hot enough to fry the pancake. Drop the floured pancake in the hot oil. Don't turn it until it is nice and brown, then flip and brown the other side. When nicely browned, serve immediately. Enjoy!
PEPPERONI PENNE
Pepperoni with penne pasta. Pepperoni spices up this entree.
Provided by Melissa
Categories Main Dish Recipes Pasta
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Cook the penne according to the package directions.
- In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
- Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
- Add the drained pasta and toss, garnish with parmesan cheese.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 44.7 g, Cholesterol 86.5 mg, Fat 31.5 g, Fiber 2.7 g, Protein 18.9 g, SaturatedFat 13.7 g, Sodium 741.3 mg, Sugar 3.6 g
OLD-FASHIONED PANCAKES
Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.
Provided by Chef John
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g
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