2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
Pinch salt
2 eggs
2 cups milk
1 tablespoon vegetable oil (for griddle)
Ingredients for sauce:
1 can diced tomatoes
1 (8-ounce) package cream cheese, room temperature
Pinch of hot sauce (optional)
Ingredients for scrambled eggs:
5 large eggs
1 tablespoon sour cream
Salt and pepper
1 tablespoon butter (for skillet)
1 cup cooked ham, chopped or sausage, crumbled
1 cup shredded mozzarella cheese
Maple syrup
Directions:
Heat a non-stick griddle over medium heat.
Combine flour, baking powder, baking soda, sugar and salt in a medium bowl. Whisk eggs and milk together in another bowl until combined.
Whisk the dry ingredients into the egg mixture and gently mix until incorporated.
Add the oil to the griddle and spread evenly to coat the bottom of the pan. Ladle about 1/3 cup of batter onto the griddle and cook for about 2 minutes. Flip and cook until brown on the other side, about a minute.
Repeat with remaining pancakes and set aside on a plate for assembly.
For the sauce, combine tomatoes and cream cheese in a medium bowl.
For the eggs, whisk together eggs, sour cream, salt and pepper. Melt butter in a medium non-stick skillet.
Add egg mixture and cook until desired doneness. Stir in ham or sausage.
To assemble, heat oven to 400 and put pancakes on a large cookie sheet.
Spread sauce on each pancake and top with egg mixture and cheese.
Bake just long enough for cheese to melt about 2-3 minutes.
Remove and drizzle with maple syrup if desired.
5 large eggs
1 tablespoon sour cream
Salt and pepper
1 tablespoon butter (for skillet)
1 cup cooked ham, chopped or sausage, crumbled
1 cup shredded mozzarella cheese
Maple syrup
Directions:
Heat a non-stick griddle over medium heat.
Combine flour, baking powder, baking soda, sugar and salt in a medium bowl. Whisk eggs and milk together in another bowl until combined.
Whisk the dry ingredients into the egg mixture and gently mix until incorporated.
Add the oil to the griddle and spread evenly to coat the bottom of the pan. Ladle about 1/3 cup of batter onto the griddle and cook for about 2 minutes. Flip and cook until brown on the other side, about a minute.
Repeat with remaining pancakes and set aside on a plate for assembly.
For the sauce, combine tomatoes and cream cheese in a medium bowl.
For the eggs, whisk together eggs, sour cream, salt and pepper. Melt butter in a medium non-stick skillet.
Add egg mixture and cook until desired doneness. Stir in ham or sausage.
To assemble, heat oven to 400 and put pancakes on a large cookie sheet.
Spread sauce on each pancake and top with egg mixture and cheese.
Bake just long enough for cheese to melt about 2-3 minutes.
Remove and drizzle with maple syrup if desired.
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