Wednesday Recipe Corner; Pizza Pancakes! Whoop Whoop!


Ok, so originally this week’s recipe was going to be a fab one for dill pickle pasta salad- but then my fabulous Gigi gifted us with a giant Tupperware container full of homemade pasta salad she made and wanted to share, sooooo my pasta salad post is being moved to next week.

I’m on a quest of sorts to find food that the Chickadee will eat without saying “um, no, Mama- I done” after less than one bite- this is a huge struggle at the moment.

Yesterday, for example she ate some baked chicken and a handful of peanuts at lunch, some string cheese and not much else throughout the day; this is partially due to her having molars still coming in and also due to her massive milk consumption.

So in my recipe search (which is ongoing) I found a great sounding one for pizza pancakes in Taste of Home’s Simple & Delicious publication and decided to give it a shot in our pizza obsessed household.

I really like Taste of Home- I have yet to make anything I found in one of their issues that doesn’t come out perfect on the first go. I believe it’s the home cook element of this that makes that and the cost effectiveness of their recipes as foolproof and budget friendly as they are.

I make a lot of the recipes they publish so you can probably expect to see them popping up rather frequently going forward- along with some other staples I love, a few of which I came up with myself.

Taste of Home Pizza Pancakes

What you need;

bisquick-original pepperoni

Bell Pepper
Bell Pepper

product_image-roma_tomatoes

Italian seasoning garlic-clove-and-powder

Kraft Mozzarella

traditional-italian-sauce-prego-recalled

So, I mixed up the pancake batter first; whisk together 2 cups Bisquick, 2 teaspoons Italian seasoning and 1 teaspoon of garlic powder* (a quick note- the recipe doesn’t call for garlic powder but it NEEDS IT; don’t skip it) until combined and lumps are broken up. Set aside.

In a separate bowl whisk together 2 large eggs and 1 cup of milk (I use 2% but any variety would work) until a little frothy.

Now, make a well in the middle of the dry ingredients and pour the egg and milk mixture in, stirring gently until just combined and then (and this is super important and true of any kind of pancake or muffin batter) let it rest for 20 minutes.

While your batter is resting (and rising) get your other ingredients ready to stir in; measure out your mozzarella, chop your pepperoni and your bell pepper (or whatever you want as a mix-in for your pizza pancakes) and seed and chop your tomato. Combine the ingredients in a bowl and put to the side until your batter is done getting it’s beauty nap.

When your timer goes off gently fold your ingredients into the batter and heat your pan to medium heat (although you may have to adjust the heat down as the pan gets and stays hot, I always do) and measure out with a 1/4 cup measure to make the pancakes.

For this amount of pancakes a half a jar of traditional Prego worked perfectly as the “syrup”- this can be heating while you’re flipping pancakes.

Full disclosure, I had a bit of trouble flipping the pancakes- there is a lot going on in there and it took some practice (and finesse) to get it without having them fold over on the edges or end up on the side of the pan. I managed it by the time I was done, BUT it took a second because it’s awkward so be patient with yourself. And use a big spatula.

Ok, this recipe (which I will post a link to on the Taste of Home website) was delicious; the pancakes are dense and cheesy and satisfied the desire for pizza. There is also lots of fixings left over so if I wanted to make them again soon (and I do!) I could easily do so.

My hubs felt like the toppings got lost in denseness of the cake and he thinks that next time it might be fun to sprinkle some mozzarella on the pancakes when they’re done and see how that changes things.

More cheese, you say?

I’m all for it.

Ultimately, in spite of the challenges in executing the recipe we definitely voted it in to the family recipe box. FTW!

Thank you, Taste of Home and recipe contributor Maxine Smith from Owanka, SD!

You can get the full recipe and it’s dimensions (and see pics of the finished product) here!

Did the Chickadee like them, you ask?

She barely tasted one and declared herself “done”.

Better luck next time, I suppose!

(If you’re wondering why there are no pics of the pancakes from my kitchen, well, there are a few reasons; the pics came out dark for one thing and another is that photos downloaded from my phone, when loaded and edited to be upright on the computer, are sideways on mobile devices. Until I’m able to rectify the issue you might be seeing a lot of stock photos and URL links instead.)

Until next time!

Love,

The Chick and her Chickadee