PEPPERONI PANCAKES-BONNIE’S

1

Cook’s Note: There is no added salt in this recipe. If you add more salt, it will definitely be too salty for most people.

2

Place the 2 tablespoons butter in a one cup glass measuring cup and microwave 30 seconds. Let it cool while you gather your ingredients. Chop the pepperoni and grate the cheeses.

3

In a small mixing bowl, mix all the DRY INGREDIENTS together with a fork. Then add the ADDITIONS of pepperoni and the cheeses.

4

Now mix the WET INGREDIENTS: Crack the egg into the butter and then beat it with a fork until well combined.

5

Pour the WET INGREDIENTS over the mixture in the mixing bowl, and gently stir just to combine. The mixture will be slightly wet, but you can still shape two generous sized pancakes and flatten them with your hands.

6

Grease a large nonstick skillet and heat over medium heat. Slide the two pancakes into the hot skillet. Let them brown before you turn them with a spatula. Gently loosen the pancake around the edges before you turn it. Flip the pancake and brown the other side. Let it brown before you attempt to lift it out of the pan.

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Cook’s Note: Some of the variations I tried was adding a teaspoon of tomato sauce to the batter and some firm chopped fresh tomatoes without the seeds. This was like pizza! Loved it. I also tried additions of a tablespoon of fine chopped green onions, olives, mushrooms. Feel free to experiment!