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Recipes Recipes
Fluffy Pancakes
1½ cups our 2 eggs
2 tsp. baking powder 3 Tbsp. butter, melted
1 tsp. sugar 1¼cups milk
½tsp. salt
1. Wash hands with soap and water. To avoid cross contamination, wash hands
after touching raw eggs.
2. Combine our, baking powder, sugar and salt in mixer bowl. Blend.
3. Add remaining ingredients. Attach bowl and beater to mixer and mix until
all combined on medium speed (about 30 seconds). Scrape bowl and mix
on medium speed until smooth (about another 15 seconds).
4. Wipe griddle with oil and a paper towel. Set to 375oF. Ladle the batter
(⅓cup) for each pancake onto griddle.
5. Cook 1–2 minutes, or until bubbles form on surface of pancake and edges
start to brown. Flip and cook another 1–2 minutes until golden brown on
underside.
Serves 4
Breakfast Burritos
12 sausage links 8 eggs, beaten
1 Tbsp. olive oil 2 cups cheddar cheese, grated
1 bell pepper, chopped 4 tortillas (10")
½onion, chopped 24 oz. salsa
1. Wash hands with soap and water. To avoid cross contamination, always wash
hands after touching raw meat or eggs. Preheat the griddle on 350oF.
2. Put the links on one side and put the oil, peppers and onions on the other side.
3. Stir the peppers and onions. Turn the sausages when they start to brown.
4. When softened, move the peppers and onions to a bowl and set aside.
5. Scramble the eggs on the griddle and turn the sausages, as needed, until
cooked through (internal temperature of 160oF).
6. Divide the sausages, eggs, peppers, onions and cheese equally between the 4
tortillas. Fold into burritos.
7. Place each folded burrito on the griddle and brown each side 1–2 minutes.
8. Serve with salsa.
Serves 4
Oatmeal Raisin Pancakes
1½cups pancake mix ⅓cup raisins
¾cup rolled oats 2 eggs
2 Tbsp. brown sugar 2 cups low fat milk
½tsp. ground cinnamon 2 Tbsp. butter melted
pinch ground nutmeg ⅓cup slivered almonds
1. Wash hands with soap and water. To avoid cross contamination, wash hands
after touching raw eggs.
2. In a large bowl, mix the rst 6 ingredients together and set aside.
3. In a small bowl, whisk together the eggs, milk and butter. Pour the wet
mixture into the dry ingredients. Stir until all the dry ingredients are
moistened. Let the batter rest for 5 minutes.
4. Wipe the griddle with oil and set to 375oF.
5. Ladle the pancake batter onto the griddle (about ⅓cup each). Sprinkle
the batter with almonds. Cook until batter bubbles and edges start to
brown. Flip pancakes and cook through (about 2 more minutes).
Serves 4–5
Southwest Corn Patties
¾¾cup our ½cup milk
¾cup corn meal 2 Tbsp. butter, melted
1 tsp. sugar 1 cup corn kernels (drained) ¾
½tsp. baking soda 2–3 Tbsp. jalapeno, minced
½tsp. salt ½ onion, nely minced
1 egg salsa
1. Wash hands with soap and water. To avoid cross contamination, always wash
hands after touching raw eggs.
2. Combine the rst 5 ingredients in a large bowl. Mix well.
3. In another bowl, beat the egg, milk and butter. Stir in the corn, jalapeno and
onion. Pour the wet ingredients into the dry, and stir until blended.
4. Heat the skillet to 375oF. Spoon the batter onto the griddle (about ½cup at
a time).
5. Cook 3 minutes per side (until golden brown and crispy). Serve with salsa.
Makes 6–8 patties
