Monday, January 25, 2010

Pizza Pancakes

This was another "pantry clean-out" cooking night - and this week's vegetarian dish! I made pancakes for breakfast over the weekend, and in the course of naming silly kinds of pancakes I should make, Abby said "pizza pancakes!" As it turned out, that didn't sound half bad to me! These were a fun dinner to make with the kids, and they went over pretty well - Lizzy and I gobbled ours down, Abby picked out and ate the olives, told me the sauce was yucky, and ended up eating only about 1/4 of her pancake. So, a pretty normal night for her!

Pizza Pancakes

2 cups all-purpose flour (I was out of whole wheat flour, shockingly. I assume these would work well with a half AP, half WW blend)
4 tsp baking powder
3/4 tsp salt
3/4 tsp dried oregano
1 cup water
1 cup spaghetti sauce, plus extra for dipping
2 eggs, beaten
your favorite toppings, diced, about 3-4 handfuls worth (we did one handful of diced mushrooms, one handful of sliced olives, and 2 big handfuls of shredded Italian blend cheese)

Preheat your griddle / griddle pan / pancake cooking method of choice.

In a large bowl, whisk together the flour, baking powder, salt, and oregano.

In a smaller bowl, whisk together the water, spaghetti sauce, and eggs.

Pour the wet ingredients into the dry and stir until almost blended. Stir in your toppings, and stir until blended.

Drop by 1/4 cupfuls onto the hot griddle and cook for about 3-4 minutes per side. Serve with extra sauce for dipping!

1 comment:

karen said...

When my son and I first went gluten free and I discovered a really superb gf pancake mix we started making pizza pancakes on a fairly regular basis. They freeze and travel remarkably well, too :)