Savory Pancake Bowls



  1. Preheat a lightly greased griddle to 375°F. Preheat oven to 350°F. Lightly grease a 12-cup muffin pan.

  2. Stir together pancake mix and water (batter will be thin). Let stand for 2-3 minutes. Pour 1/4 cup batter per pancake onto the griddle. Cook for 1 - 1¼ minutes per side.

  3. Place warm pancakes in muffin cups, pushing gently to form bowls. Bake for 4-5 minutes, or until lightly crispy around the edges. Set aside.

  4. Melt butter in a skillet over medium heat. Add asparagus and onion; saute for 3-4 minutes.

  5. Add spinach; cook for 3 minutes. Remove and drain well.

  6. Whisk together eggs, yolks, milk, and salt and pepper to taste. Scramble in a lightly greased skillet over medium heat until eggs are set.

  7. Remove from the heat and fold in sauteed vegetables.

  8. Fill pancake bowls with egg mixture. Top with cheese.

  9. Bake for 7-10 minutes, or until cheese has melted.

  10. Serve immediately. Makes 12 servings.