Never let anything go to waste! I’ve talked, before, about how my grandfather was one frugal dude! Luckily, I have inherited this trait! I am always looking for ways to reinvent and reuse ingredients, just like yesterday’s pancakes!
Last night, mom brought home a whole pie of buffalo chicken pizza! Yum! Too bad it was like 9pm. Naturally, I had to get a taste of it, so I pretty much ate the chicken off of it. When I woke up this morning, I was thinking about that leftover pizza sitting in the fridge. I won’t lie, that when I made this, I was a bit nervous of its outcome, but it was success. Sure pizza is a fantastic way to start the morning, but so is a hearty omelet, and from the reaction of my friend, Brett, this hybrid was too!
All I did was peel the cold cheese, sauce, and chicken off, break it up, and place it in a warmed skillet, sprayed with non stick cooking spray. I poured eggs over top, covered and allowed it to cook over medium heat. I served it over toast. The mozzarella melted and became stringy, like we love, and the buffalo sauce add the right amount of heat.
And as for the crust? I’m sure the birds appreciate it.
So its almost been a week since Thanksgiving, and all of the leftovers are gone. My sweet potato casserole, made with butternut squash, is a huge hit so I make two trays every year. This year, I didn’t go to my grandmothers house like usual, but I made two trays nonetheless. I started thinking What should I do with this leftover casserole???
Then it hit me! Pancakes! Mom brought me home some fresh cranberries and I figured those would be the perfect addition.
Sweet Potato Pancakes
makes 1 serving
- 1/3 cup sweet potato/butternut squash casserole (I’m sure pumpkin would work, too)
- 1/3 cup Bisquick
- 2 Tbsp liquid egg substitute
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 packet Splenda
- 1/2 tsp cinnamon or pumpkin pie spice
- cranberries or pecans (optional)
Combine all ingredients well. Dollop onto a heated skillet sprayed with non stick cooking spray and cook until batter begins to bubble. Flip and cook through. Serve with some sugar free maple syrup.
I made these for dinner last night and then again this morning for breakfast and I’ve never seen someone clean a plate as quickly as my friend Brett did! Record timing!
I really enjoyed the rich flavor of the batter, and how the tart cranberries were matched by the sweet syrup.
I always love re-purposing foods and creating something new! Its been so long since I’ve posted, but boy does it feel good to write to you guys again!