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"Try these pancakes at your home-made resto.. the hot griddle will deliver it presto in a jiffy..."

  • Danny Peter Flores
  • Oct 28, 2021
  • 1 min read

Pancake pita pockets was never as fresh as a breakfast garden, ...so try this recipe and its fixins for the filling.


Ingredients:

- 3/4 c milk

- 3/4 c cream cheese

- 1 c all-purpose flour

- 3/4 c egg mix (eggplant-based, vegan)

- 2 tbsp white sugar

- 1 pinch salt

- 2 tsp butter or margarine


Filling: sautee all the ingredients for the mix and wait until thickened, then scoop liberally onto the pancake round form, folding once and then twice to form a flute.


Corn on the Cob:

- 3/4 c canned corn kernels

- 1/2 c chopped red bell peppers

- 1/2 c chopped sweet poblanos peppers

- 3/4 c creme (35%), 1/4 c all-purpose flour, 1/4 c milk (2%)

- 2 tbsp canola or vegetable oil

- 1 pinch salt and pepper


Mushrooms:

- 1 can of mushrooms (sliced)

- 3/4 c creme (35%), 1/4 c all-purpose flour, 1/4 c milk (2%)

- 2 tbsp canola or vegetable oil

- 1 pinch salt and pepper


Fruit Salad (dessert):

- Take a Dole(TM) brand for e. g. of fruit cocktail fully

drained and scoop onto pancake round after it forms

and add sweetened yogurt (plain) to mix and then fold

to a pancake to a fluted serving size




 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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