Recipe by sal
"These savory Italian-style vegetable flecked pancakes are a griddle revolution! Serve with heated pizza sauce and cheese, if desired."
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biscuit baking mix
shredded Monterey Jack cheese
diced red bell pepper
sliced pepperoni sausage
diced green onion
diced green bell pepper
nonfat sour cream
My 9 year old loves these and has nicknamed them 'pizza pancakes'! Keep the batter thin and keep them small to ensure they cook through. We also cut back on the green and red pepper.
(Riverview, New Brunswick, Canada)
Pretty good, needs something but no one seems to know what.
This is wonderful! My family just loved it! I didn't do them brunch size, made like regular pancakes and served with pizza sauce...GREAT!
These are good! Next time I'm going to increase the Italian seasoning, add garlic, and maybe throw in a dash of red pepper flakes. We ate them with a bit of sauce and extra cheese on top and I sauteed zucchini to go on the side. Yum!
These were great, I knew my boys would love them-they are pizza flavoured. After making the first batch and tasting them, I added a little more Italian spice (preference) then I fried them in long stips rather than pancakes. When they cooled I cut the strips in half lengthwise-perfect dipping fingers. Sent them for lunch with a side of pizza sauce-tomato paste, chicken broth, Italian spice, parmesean cheese, and garlic. I will make again, thanks for the recipe
I really enjoyed these. I served them with some warmed pasta sauce on the size. My only (small) complaint is that without the pasta sauce to dip them in, these were rather bland on their own. I think the recipe needs more Italian seasoning and maybe some crushed red pepper for a kick. Still, I will be making these again, I'll just increase the spices. Thanks for the recipe!
Made this for Recipe Group: 02, April '11. I am giving this 4-stars because I did not follow the exact recipe. I down sized it to 4 servings and got 4 nice size cakes. I used ham (on hand) instead of the pepperoni and salsa rather than the pizza sauce. All other ingredients were used. I doubt I would have tried these if it weren't for the group challenge. I liked them and will be sharing with my family at the lake for a "different" weekend breakfast this summer. Thanks Sal for sharing your recipe.
without a picture, i wasn't sure how these would look or turn out, but they came out very well! I had to flip them a few more times than i would a regular pancake, but to delicious results. the batter kept in the fridge for a day (that's how long it lasted) and cooked up even better and tastier the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Style Brunch Cakes
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 45
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