These pancakes have about 6 times the protein of regular pancakes.
1 stick of butter, melted
1 1/2 c flour
3 1/2 t baking powder
1 t salt
2 t cinnamon
1 t vanilla
1 T sugar
approximately 1 c of milk
Optional ingredients for enhanced flavor:
(adding these spices make the pancakes taste a bit like pumpkin or sweet potato pie)
Mix together all dry ingredients.
Add in all wet ingredients, including the melted butter but not the milk, and mix.
Start adding milk 1/8 cup at a time, mixing after each addition, until it reaches the consistency you like. I like mine fairly thin, which is why I use almost a whole cup.
Heat pan to a medium to medium-low temperature.
When pan is hot, pour batter in 1/4 cup per pancake. I was able to make 16 5 inch pancakes with the above recipe.
Flip pancake when the batter starts to bubble and look matte rather than shiny, 80 - 90 seconds.
Cook other side for approximately 50 - 70 seconds.
Don't worry if you have too much batter. Go ahead and cook it up and freeze the extra pancakes.
I hope you enjoy! My kids love them (especially when I add food coloring)!
Tuesday, January 10, 2012
1 lb. ground beef
2 Tbsp. Olive oil
4 cloves chopped garlic
1 med. onion, skinned & chopped
1 red pepper, seeded and chopped
1 green pepper, seeded & chopped
(can also add jalepeno here if you like spicy)
1 cup apple juice
1 32 oz. can crushed tomatoes
1 15 oz. can black beans
1 15 oz. can red kidney beans
1 Tbsp. ground cumin
2 Tbsp. chili powder
1 tsp. - 1 Tbsp. cayenne, depending on how hot you like it
1 tsp. salt
1 14 -15 oz. can refried beans
In frying pan, brown hamburger.
In deep pot set at medium temp., add oil.
To oil, add garlic, onion, and peppers. Saute 3 -5 minutes to soften.
Add hamburger and apple juice and stir well, making sure to scrape anything stuck to the pan up.
Add tomatoes, beans, and spices, stirring between each addition.
Add refried beans and cook 5 -10 minutes to incorporate spices and refried beans throughout. The refried beans are the thickening agent.