Directions: |
Directions:Dice the onions and thinly slice the jalapenos.
Melt 1 Tbsp of butter in a large pan on medium heat.
Once the butter is melted, sauté the onions and jalapenos for 8 minutes on medium heat until the onions are translucent.
Transfer the onions and jalapenos to a large bowl.
Grate the cheddar and mince the garlic.
Add the pancake mix, vegetable oil, milk, eggs, garlic, cheddar, seasoning salt, and pepper into the bowl with the onions and jalapenos, and mix thoroughly to make the batter.
Melt the remaining 1 Tbsp of butter into the large pan.
Pour the mixed batter into the pan about 1/4 cup at a time to make small discs.
Cook until the edges turn brown, about 2 minutes, then flip and cook another 2 minutes. Add more butter to the pan between rounds, as it absorbs into the pancakes.If the pancakes are too thick, add another 1/4 to 1/2 cup of milk to the batter.
Remove from the pan and serve immediately.
Suggested toppings: hot sauce, hot honey, sour cream
Storage: These pancakes can be safely kept in the freezer for 2-3 months. Put them in a sealed container in layers with a piece of parchment paper between each layer. This will stop them from sticking together. Reheat in the microwave or on the stove. |
Personal
Notes: |
Personal
Notes: A great thing about pancakes is their versatility. You can add anything you want to them and they'll still be pretty palatable. They're the free-form jazz of food.
One evening years ago, I couldn't decide what to make for dinner. I stared mindlessly into my pantry until a box of pancake mix caught my eye. "I can't make pancakes for dinner!" I thought. "That’s a breakfast food!" But inspiration struck, and I gathered all my brainpower to figure out a set of ingredients I could add to these pancakes to pass them off as a respectable dinnertime meal. The results were quite satisfactory. They've been a favorite of my wife and I ever since.
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