Taco Pancakes

   My husband does not often ask me to cook or bake certain foods. But once in a while, he finds a recipe that really looks good to him. He usually has quite the eye for spotting a good recipe. This is one that he saw in the newspaper. I gave it a try, and most of my family loved it! That is a good sign, as it is usually hard to please all of them every time. This recipe is from Stephanie Parker who writes the Plain Chicken blog.

Taco Pancakes
Ingredients:
   1 lb. ground beef
   1 pkg. taco seasoning
   ⅔ cup water
   2 cups Monterey Jack cheese, shredded
   ¼ cup diced pickled jalapenos
   1 cup self-rising corn meal
   ½ cup flour
   2 eggs
   2 cups buttermilk
   ¼ cup vegetable oil
   Salsa or taco sauce
   Sour cream
   Lettuce

Brown beef and drain. Stir in taco seasoning and water; simmer 5-10 minutes. Set aside.
In a bowl, whisk together corn meal, flour, egg, buttermilk, and oil. Stir in taco meat, cheese, and jalapenos.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour ¼ cup of batter for each pancake onto griddle. When bubbles begin to appear on the surface, flip the pancake with a spatula, and cook until browned on the underside, about 1-2 minutes more.
Serve stacked and topped with salsa, sour cream, and lettuce.
Makes about 20 pancakes.

Note:
If you don't have buttermilk, make your own. (Click "buttermilk" to learn how.)

Blueberry Pancakes

   What could be better than pancakes for breakfast?... I'm thinking homemade blueberry pancakes! My family loves these delicious pancakes!

Blueberry Pancakes
Ingredients:
   2 eggs, separated
   1½ cups flour
   3 Tbsp sugar
   ¾ tsp salt
   2¼ teaspoon baking powder
   1 cup milk
   3 Tbsp butter, melted
   1 cup blueberries, rinsed

In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, combine flour, baking powder, sugar, and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter. Stir dry ingredients into egg mixture. Mix until batter is smooth. Fold in blueberries and then fold in stiff egg whites.
Bake on a hot greased griddle.
Makes 12 pancakes.

   Serve them hot with maple syrup and butter! Feel free to add more fresh blueberries on top!