TUSCAN BRUNCH CAKES

Ingredients:

2 tablespoons butter

1/2 medium diced onion

4 ounces sliced fresh mushrooms

1/2 cup diced red bell pepper

1/4 cup diced green bell pepper

2 cups SweetStacks Gourmet Pancake and Waffle Mix

2/3 cup shredded Monterey Jack cheese

2 teaspoons Italian-style seasoning

4 ounces sliced pepperoni, coarsely chopped

1/4 cup oil packed sunddried tomato, thinly sliced

1/4 cup pizza sauce

1/2 cup milk

1/2 cup nonfat sour cream

2 eggs, beaten

2 tablespoons olive oil

Directions

In a medium skillet melt butter over medium high heat. Sauté onion, mushrooms and bell peppers until just tender crisp, about 4 minutes. Remove from heat and allow to cool. In a large bowl, combine baking mix, cheese, Italian-style seasoning, pepperoni, sun dried tomatoes and cooled vegetables. In a separate bowl, stir together pizza sauce, milk, sour cream and eggs. Stir egg mixture into flour/vegetable mixture until all flour is moistened.

Heat a lightly oiled griddle or frying pan over medium high heat. Spoon the batter onto the griddle, using approximately 3 tablespoon for each pancake. Brown on both sides about 2 minutes on each side, serve immediately or cover and keep warm in a low oven until serving.

Makes 16 cakes, or 4 servings.

This recipe was submitted by Trisha Kruse from Eagle, ID. Thank you, Trisha, for submitting your delicious recipe!