Saturday mornings are my favorite! Sleeping in (well as much as you can with a toddler), staying in your pj’s, and serving up a creative & fun breakfast for the entire family. This past weekend, my husband took the reigns and made us our first batch of gluten-free pancakes. What a treat! Serve these with your favorite fruit or sweeten them up for special occasions with chocolate chips & whipped cream.
If you extra pancakes left over let them cool, wrap them in plastic, and freeze. To reheat just pop in the toaster or microwave for 30-60 seconds!
Gluten-Free Silver Dollar Pancakes
Bobby Flay Pancake Pan
Yields: 20 pancakes
1 cup gluten-free pancake mix
3/4 cup water
1 tbsp. water
Combine all ingredients together and mix until smooth. Preheat pan over medium-low heat. We used the silver dollar pan by Bobby Flay, but any pan will do. Lightly spray non-stick cooking spray on pan and pour in batter. Cook on one side until you see small bubbles forming on the edges. Flip once and continue cooking until golden brown.
Memorial Day Weekend is fast approaching and just as luck has it – May is National Barbeque & Hamburger Month! Everyone has their favorite way to prepare a burger, so today, we bring you 10 homemade condiments to compliment them! Have a wonderful holiday weekend and please take a moment to give thanks to those brave soldiers that lost their lives while serving in the United States Armed Forces.
Bloody Mary Ketchup – Mix 3/4 cup ketchup, 1/4 cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and 1/2 teaspoon Worcestershire sauce.
Roasted Garlic Mustard – Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.
Pico de Gallo – Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.
Reuben Sauce – Cook 1 chopped onion, 1/2 cup chopped sauerkraut and 1 teaspoon caraway seeds in a saucepan with olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish, a dash of Worcestershire sauce and 1/2 cup grated Swiss cheese.
Root Beer Barbeque Sauce – Combine a 12-ounce can of root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, 1 tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring, 45 minutes.
Spicy Beer Barbeque Sauce – Combine a 12-ounce bottle of beer, 1 cup barbecue sauce, 1 seeded habanero chile, 1/4 cup chopped pickled jalapenos, 1 teaspoon chipotle chile powder and 1 clove garlic in a saucepan. Simmer until thick, stirring, 30 minutes. Remove the garlic and chile.
Herb-Ginger Chutney – Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.
Bacon Onion Relish – Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.
Olive-Anchovy Mayo – Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.
Avocado-Chile Spread – Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.
Full list of 50 homemade all-purpose condiments found HERE. Photo courtesy of FoodNetwork.com and Bobby Flay. Recipe for Cheyenne Burger HERE.