One Pork Butt – Three Meals: Pork and Cheddar Pancake Muffins

22 04 2016

One Pork Butt – Three Meals.

And finally, here’s meal idea three…brunch!

It’s mother hubbard here this weekend. This is about as real as it gets folks, I’m talking down to one egg kind-of-serious. I managed to whip up something creative with just a few ingredients and leftovers though, which is what I do best! AND, I was even able to base it off a little inspiration from one of my favorite pancakes.

There’s this crazy tasty, sweet/savory pancake at First Watch made with cheddar cheese and bacon, which was the inspiration for this dish. Sounds weird, but covered in yummy maple syrup, it’s the perfect brunch bite! Making these as muffins allows you to cook them all at once, rather than having to flip a bunch of jacks individually, and I’m all about saving time!

Pork and Cheddar Pancake Muffins

The following makes 6 muffins (compliments of This Girl’s Gotta Eat):

Preheat oven to 400.

In a medium bowl combine the milk and eggs. Add Bisquick and stir until just combined. Fold in the pork and cheese.

Spray a large muffin tin with non-stick spray, or use liners for easy cleanup like me. Divide the batter among 6 cups. Bake until cooked through and slightly browning on top, about 20 minutes. Allow to cool slightly before removing.

Serve pancake muffins with a side of Peach Habanero Syrup to pour all over!

Spinach Pancakes

9 03 2014

You never know where you’ll find meal inspiration. I was sitting in a waiting room flipping through a random magazine when I stumbled on this recipe. I knew this would be great for St Patty’s Day, so I whipped out my phone and took a pic before I forgot the ingredients. This is a fabulously healthy addition to a lucky green breakfast/brunch menu, that even the kiddos will enjoy!

Spinach Pancakes

Spinach Pancakes

The following makes 6 medium-large pancakes (adapted from Parents Magazine):

  • 1 cup packed fresh spinach
  • 1 cup unsweetened vanilla almond milk
  • 1 large organic egg
  • 1 Tbsp olive oil
  • 1 Tbsp light agave nectar
  • 1 cup whole wheat or almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Organic maple agave syrup

In a blender or food processor, combine the spinach, milk, egg, oil and agave nectar until smooth.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Whisk wet ingredients into the dry ingredients until just combined.

Spray a large skillet with non-stick spray and heat on medium. Fill 1/3 cup with batter and pour into skillet, leaving enough space in between each for the pancake batter to spread, I did two batches of three each. Cook for a few minutes per side, until browned, turning once.

Serve with organic maple agave syrup.

Oatmeal Banana Pancakes

7 07 2013

I’ve been on the hunt for the perfect pancake alternative, one that doesn’t have flour or extra sugar, and that is healthy for you. I recently tried a recipe that called for only bananas and eggs. Albeit a good try, the texture wasn’t exactly right so I didn’t feel like I was really eating a pancake. So I decided to try again…..hence today’s post! The addition of oatmeal makes a world of difference! It gives the pancake some texture and form, making it look and taste like a real pancake. And since we eat with our eyes first, I couldn’t wait to dig in…YUM!

Oatmeal Banana Pancakes

Oatmeal Banana Pancakes

The following serves 1 (makes 3 pancakes):

  • 1 ripe banana, slightly mashed
  • 1/2 cup old fashion oats
  • 3 egg whites
  • Vanilla
  • Cinnamon
  • Handful of fresh blueberries
  • I can’t believe it’s not butter spray

In a bowl, mash the banana slightly, then add the oatmeal and egg whites. Mix thoroughly together for a minute or so until the mixture starts to look like pancake batter. Add a sprinkle of cinnamon and a dash or so of vanilla (as much as you like).

Spray a large skillet with non-stick spray and heat to medium. Using a 1/3 cup, measure out pancake batter evenly in the skillet and cook until lightly browned on both sides.

I prefer some fresh berries on my pancakes, so I heated up a handful of blueberries in a small saucepan over medium-high heat. As the berries warm, slightly poke them and continually stir so that they let some of their juice out and start to form a sauce.

If you also like a little butter flavor on your pancakes, right before serving spray with a little I can’t believe it’s not butter spray, then top with the warmed berries.

Banana Pancakes With Warm Raspberries

27 04 2013

They may not be the prettiest pancake I’ve ever seen, but these banana-based pancakes are genius! There’s no flour, sugar or oil! The recipe said to place a few blueberries in the center of the pancakes as they cooked. I decided to warm some frozen raspberries instead to resemble syrup. You could also top with sugar-free maple syrup if you’d like.

Banana Pancakes With Warm Raspberries

Banana Pancakes With Warm Raspberries

The following serves 1 (compliments of:

  • Blueberries or raspberries
  • 1 large egg
  • 1 large banana
  • Cooking spray

Peel and slice the banana. Next, mash the banana and add an egg. Mix until fully combined (should look like pancake batter).

Heat a skillet on medium heat and spray with cooking spray. Fill a 1/4 sized measuring cup with the pancake mix and pour onto the heated skillet. Cook each side until lightly brown, just be careful when flipping them because they break easily. Top with warmed mashed raspberries or maple syrup.

Leftover Mashed Potato Pancakes

1 12 2011

There are those of us who enjoy leftovers, and there are those of us who don’t. Personally, I love leftovers and coming up with creative ways to re-invent them the next day! Doesn’t matter what side of the table you sit on regarding this topic, check out how This Girl uses up day-old mashed potatoes!

Leftover Mashed Potato Pancakes

The following makes about 15 medium-large sized cakes:

  • 4 cups leftover mashed potatoes
  • 1/2 cup chopped onions
  • 1 egg
  • 1/4 – 1/2 cup flour (using more flour will make it less likely for the cakes to fall apart when you’re cooking them)
  • Salt, pepper and garlic powder to taste
  • A little fresh lemon juice and chopped parsley

Mix all ingredients together in a large bowl. Heat skillet over medium-high heat with a few tablespoons of butter and a tablespoon or two of olive oil (just eyeball it). Use a small measuring cup or large spoon to scoop out mixture and drop into hot pan. Cook until brown and then flip – about 5-6 minutes per side depending how crispy you like them. Cook in batches, you may need to add more butter and oil and you go.

Squeeze a little fresh lemon juice over the cakes and garnish with chopped parsley. You can also serve these with sour cream or applesauce on the side.