Although I work part-time, I am home most days during the week and thinking of new and exciting lunches for my two small boys can be challenging. Sometimes it seems like a never-ending rotation of the same favorite foods. In order to break up the monotony, sometimes you just have to think “outside the box” and come up with creative ideas to serve old stand-bys in new ways.
Not only is this pizza pancake recipe easy to make, but it also makes it easy to sneak extra vegetables into your child’s diet. Don’t feel like you have to stick to the recipe – add shredded zucchini to the mix, or use meatballs, diced chicken, or sausage for the pepperoni. If your child likes broccoli or mushrooms, add those as well! There as many combinations as you can think of! Serve with some carrot sticks, cucumber slices, or whatever fresh veggies your child enjoys. Ranch dressing is great not only for dipping the veggies, but the pancakes as well.
These also hold up well in the freezer. Make a double batch and freeze with squares of wax paper in between the pancakes. When you want to heat them, just pull the number you need out of the freezer and warm in the toaster or oven.
2 cups pancake and baking mix
2 tsp. Italian seasoning
1 cup milk
½ c shredded mozzarella cheese
½ cup chopped pepperoni
½ cup chopped plum tomatoes
1/4 cup chopped green pepper
1 can (8 oz) pizza sauce, warmed
In a large bowl, combine the pancake and baking mix and Italian seasoning. In a separate bowl, combine the eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes, and green pepper.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with pizza sauce. Yield: 14 pancakes