Pancake Bake Recipe
Ingredients
| Onion | 1 Large, chopped (Filling) | |
| Garlic | 1 Clove (5gm), minced (Filling) | |
| Chili powder | 2 Teaspoon (Filling) | |
| 2 tablespoons olive oil or vegetable oil | ||
| 2 cups crumbled leftover meat loaf | ||
| Tomatoes | 1 Can (10oz) (Filling) | |
| Red kidney beans | 2 Can (10oz) (Filling) | |
| Sugar | 2 Teaspoon (Filling) | |
| Salt | 2 Teaspoon (Filling) | |
| Pancakes | ||
| Egg | 1 (Filling) | |
| All purpose flour | 1 Cup (16 tbs) (Filling) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) (Filling) | |
| Salt | 1/4 Teaspoon (Filling) | |
| Water | 1 1/2 Cup (16 tbs) (Filling) | |
| Onion | 1 Small, separated into rings (Topping) | |
| Ripe olives | 1/2 Cup (16 tbs), pitted (Topping) | |
| Cheddar Cheese | 1 Cup (16 tbs), grated (Topping) | |
Directions
GETTING READY
1. Preheat oven to 400°.
MAKING
2. To make the filling in a large frying pan saute onion and garlic with chili powder in olive oil or vegetable oil just such that soft.
3. Stir in crumbled meat loaf and the remaining filling ingredients and simmer for 15 minutes with cover to blend flavors.
4. To make pancakes in a medium-size bowl beat egg such that thick along with flour, cornmeal, salt and water until smooth.
5. Heat a 9-inch heavy frying pan slowly, grease lightly and pour batter into pan, a scant 1/3 cup for each pancake.
6. Let it bake for 3 minutes such that the top appears dry and underside is golden.
7. Turn and bake for 2 minutes longer.
8. Repeat to make 8 cakes.
9. Into a 12-cup baking dish layer as each is baked, with about 1 cup sauce between, ending with pancake.
10. To arrange the topping place onion rings and sliced olives in a pretty pattern on top and sprinkle with cheese.
SERVING
11. Let it bake uncovered, in hot oven for 30 minutes such that bubbly-hot and cut into wedges.
12. Serve hot.
TIP
When heating the pan test temperature by sprinkling in a few drops of water.
When drops bounce about, temperature is right;
Pancakes take up sauce during baking.
1. Preheat oven to 400°.
MAKING
2. To make the filling in a large frying pan saute onion and garlic with chili powder in olive oil or vegetable oil just such that soft.
3. Stir in crumbled meat loaf and the remaining filling ingredients and simmer for 15 minutes with cover to blend flavors.
4. To make pancakes in a medium-size bowl beat egg such that thick along with flour, cornmeal, salt and water until smooth.
5. Heat a 9-inch heavy frying pan slowly, grease lightly and pour batter into pan, a scant 1/3 cup for each pancake.
6. Let it bake for 3 minutes such that the top appears dry and underside is golden.
7. Turn and bake for 2 minutes longer.
8. Repeat to make 8 cakes.
9. Into a 12-cup baking dish layer as each is baked, with about 1 cup sauce between, ending with pancake.
10. To arrange the topping place onion rings and sliced olives in a pretty pattern on top and sprinkle with cheese.
SERVING
11. Let it bake uncovered, in hot oven for 30 minutes such that bubbly-hot and cut into wedges.
12. Serve hot.
TIP
When heating the pan test temperature by sprinkling in a few drops of water.
When drops bounce about, temperature is right;
Pancakes take up sauce during baking.
Chef
