The Lovely Bride has a favorite breakfast – pancakes!
Before I learned about my gluten-sensitivity I used to make them for our breakfast almost every Sunday. When I decided to eliminate gluten from my diet (as much as possible, anyway) this little tradition fell by the wayside.
Recently we discovered a gluten-free pancake mix, Glutino, which is very tasty and easy to use.
The directions say to stir together equal parts of pancake mix and milk, plus oil and an egg. Starting with 1 and 1/2 cups of mix, I put in the oil (I used Olive Oil, of course!) and the egg first, then started stirring in a cup of milk. The batter was very wet and runny, so I opted not to add that additional 1/2 cup.
I let the batter sit while the electric griddle warmed up and I fried a few slices of Black Pepper Encrusted Turkey Pastrami (in lieu of Bacon). I brushed the griddle with butter and poured out eight medium-sized pancakes.
The pancakes fluffed up nicely and turned a beautiful golden-brown. I took them off the griddle and put them in the warmed-up oven while I fried a couple of eggs over-easy.
My Favorite Breakfast “Sandwich”
To make the Souped Up Short Stack you’ll need some American Cheese slices and Bacon (I sub in the Turkey Pastrami). When the eggs are fried the way you like them, start building your sandwich (starting with the foundation). You can use as many layers of pancakes as you want:
- Fried Turkey Pastrami
- Slice of American Cheese
- Pancake, smear with a little butter
- Over-easy Egg
- Over-easy Egg
- Drizzle with Maple Syrup and Sriracha Hot Sauce