Preheat a lightly greased griddle to 375°F (medium
heat). Preheat oven to 350°F. Lightly grease a 12-cup
Stir together pancake mix and water (batter will
be thin). Let stand for 2-3 minutes. Pour 1/4 cup
batter per pancake onto the griddle. Cook for 1-1 1/4
minutes per side.
Place warm pancakes in muffin cups, pushing gently
to form bowls. Bake for 4-5 minutes, or until lightly
crispy around the edges. Set aside.
Melt butter in a skillet over medium heat. Add
asparagus and onion; sauté for 3-4 minutes. Add
spinach; cook for 3 minutes. Remove and drain well.
Whisk together eggs, yolks, milk, and salt and
pepper to taste. Scramble in a lightly greased skillet
over medium heat until eggs are set. Remove from
the heat and fold in sautéed vegetables.
Fill pancake bowls with egg mixture. Top with
cheese. Bake for 7-10 minutes, or until cheese has
melted. Serve immediately. Makes 12 servings.
1 cup Krusteaz Buttermilk
1 1/4 cups water
1 tablespoon butter
3/4 cup 2-inch
1/2 cup chopped onion
1 cup fresh spinach, packed
2 egg yolks
1/4 cup milk or cream
Salt and pepper
1 cup shaved or
Savory Pancake Bowls
Continental Mills/Peterson Cheese
Del Monte Foods
2 egg whites
Nonstick cooking spray
1 15 1/4-ounce can S&W
or Del Monte* whole
kernel corn, drained
1 14 1/2-ounce can S&W
or Del Monte* diced
out excess liquid
Beat together egg and egg whites. Spray a skillet
with cooking spray and heat over medium heat. Add
eggs and scramble, breaking up into small pieces.
Stir in corn, tomatoes, zucchini, onions and cheese.
Spoon the egg mixture down the center of each tortilla;
roll up and secure with a toothpick.
Heat in the microwave for 30 seconds on high, or until
warm and the cheese has melted. Makes 4 servings.
Brands may vary by region; substitute a similar product.
1 cup diced zucchini
1/4 cup sliced green onions
3 ounces low-fat,
8 warm corn tortillas