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.