nike shox clearance RV Cooking – Granola Pancake

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Ingredients for Granola Pancakes: [link widoczny dla zalogowanych]
The Ballarat Granola Pancake Recipe was born of necessity.
2 cups (500 mL) pancake mix1 cup (250 mL) milk2 eggs1/3 cup (80 mL) granolaBullseye Pancakes
Something a little different to do with breakfast granola!
Granola Pancakes, Ballarat Style
The decades that followed saw many variations, made with oatmeal, various kinds of granola, and even cornmeal (not a success). Some experiments came out better than others... Garnished with honey [link widoczny dla zalogowanych], jam, pancake syrup or even peanut butter, they were always an interesting camp breakfast. They're not bad cold, either.
All that remained to feed two healthy, hungry young adults was an egg, a handful of granola in the bottom of the sack, and a little sugar.
Directions for Granola Pancakes:
The kids preferred granola pancakes made with milk and pancake mix (such as Bisquick®) which makes a lighter pancake. These proportions better suited growing family appetites as well as the kids' taste:
Serves two. Surprisingly filling.
One eggAbout 1/2 to 1 cup of regular or low-calorie granolaA little sugar, jam, honey, maple syrup or other sweetenerCooking oil/margarine/butter
Serves two to four, depending on age and appetite. Recipe can be doubled.
Directions for Bullseye Pancakes:
These pancake recipes were first published in The Canadian Leader magazine, June/July, 1976.
1 cup (250 mL) pancake mix (the just-add-water kind)1/3 cup (80 mL) powdered milk1 cup (250 mL) cold waterHam sausage, about 1" (2.5 cm) in diameter(or tinned luncheon meat, or smokies, or even wieners)
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Ingredients for Bullseye Pancakes:
Lightly beat the eggStir in enough granola (all of it, in the original recipe!) to make a paste thick enough to stick to the spoonScrape into a heated, greased frying pan and mash into a patty.Fry at low heat until lightly browned on both sides and egg is set.Pile on the sweetener, to taste.
Another odd pancake recipe invented when the kids were small and liked to stab their forks into the "bullseye", a circle of meat in the center of the pancake.
Cut the meat into slices about 1/4" (0.6 cm) thick. If using luncheon meat, cut the rectangular slices in half to make squares.In a large fry pan or griddle on medium heat (drops of water flicked onto the pan should dance for a few second before evaporating), cook meat slices on one side.Meanwhile, mix dry ingredients and water.When meat slices are browned, flip them over.Pour pancake batter over and around each meat slice. When pancakes are cooked (dry on edges and bubbles further in burst and don't refill), flip and cook other side.
The author and his wife, honeymooning in Australia, were camped near Mt. Helen, outside Ballarat [link widoczny dla zalogowanych] South Australia, autumn, 1973. The larder was, like Old Mother Hubbard's cupboard, distressingly bare.