Tuscan Brunch Cakes

by Trisha Kruse
(Eagle, Idaho )


  • 2 tablespoons butter
  • 1/2 medium diced onion
  • 4 ounces sliced fresh mushrooms
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 2 cups baking mix
  • 2/3 cup shredded Monterey Jack cheese
  • 2 teaspoons Italian-style seasoning
  • 4 ounces sliced pepperoni, coarsely chopped
  • 1/4 cup oil packed sundried tomato, thinly sliced
  • 1/4 cup pizza sauce
  • 1/2 cup milk
  • 1/2 cup nonfat sour cream
  • 2 eggs, beaten
  • 2 tablespoons olive oil


  • In a medium skillet melt butter over medium high heat.
  • Sauté onion, mushrooms and bell peppers until just tender crisp, about 4 minutes.
  • Remove from heat and allow to cool.
  • In a large bowl, combine baking mix, cheese, Italian-style seasoning, pepperoni, sun dried tomatoes and cooled vegetables.
  • In a separate bowl, stir together pizza sauce, milk, sour cream and eggs.
  • Stir egg mixture into flour/vegetable mixture until all flour is moistened.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Spoon the batter onto the griddle, using approximately 3 tablespoon for each pancake.
  • Brown on both sides about 2 minutes on each side, serve immediately or cover and keep warm in a low oven until serving.

    Makes 16 cakes, or 4 servings.

  • Comments for Tuscan Brunch Cakes

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    Jun 09, 2010
    by: Anonymous

    Im definitely going to try this new style pancake out.....for brunch! ty.

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