walt's not famous yet -- morning dipping cakes

Name: Walt's not Famous Yet -- Morning Dipping Cakes
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 4 ounce(s) i like to use chicken broth or left over chicken and dumplins - or you could use any kind of broth you want; 4 or less ounce(s) milk -- i use this to thin the mix if it needs thinning; 1/2 cup(s) flour -- non rising all purpose; 1 - egg; some - seasonings -- i love these with cavender's all purpose greek seasoning - but then again you can use just about any seasoning you want to compliment the meat or broth you choose; ## ALTERNATIVES; - shredded chicken, pork or beef -- ham or just about anything; ## THE SAUCE; sm bowl - on the side for dipping --- you can use anything you want -- i use the fancy french mustard i buy my wife as presents or catch up or salsa or yellow mustard -- etc

(1 RATING)

41 Pinches 6 Photos

walt band

Sapulpa, OK

Updated on Apr 25, 2013

when you are bored try these out they are easy and tasty did I say they are easy and tasty!!

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These are great in the morning, noon or evening -- they look a lot like pancakes but there are some very un-traditional twists to them. They are also quite flexible

prep time 5 Min

cook time 5 Min

method ---

yield 2 people -- but with adjustments you can cook for thousands

Ingredients

4 ounces i like to use chicken broth or left over chicken and dumplins - or you could use any kind of broth you want
4 or less ounces milk -- i use this to thin the mix if it needs thinning
1/2 cup flour -- non rising all purpose
1 - egg
some - seasonings -- i love these with cavender's all purpose greek seasoning - but then again you can use just about any seasoning you want to compliment the meat or broth you choose
ALTERNATIVES
- shredded chicken, pork or beef -- ham or just about anything
THE SAUCE
sm bowl - on the side for dipping --- you can use anything you want -- i use the fancy french mustard i buy my wife as presents or catch up or salsa or yellow mustard -- etc

How To Make walt's not famous yet -- morning dipping cakes

Step 1

these prep like any other mundane pancake - except you use the broth for the liquid portion of the batter -- I use milk to thin it out -- the more broth you use and the less milk the more unlike pancakes they taste -- I also make these on the thin side so I can fold them for dipping -- adjust the amounts for more people

Step 2

I mix in the Cavenders Seasonings at the end of batter -- start small and adjust to your taste
Step 3

fry these with a little butter or olive oil in a pan on high to medium heat -- they can take a little while to cook if you have a lot of bulky meat in the batter -- they won't bubble up much with the all purpose non rising flour so you have to pay more attention to the bottom -- turn them when they seem to stick together
Step 4

The sauces -- well one day I fixed too many cakes with some left over chicken and dumplins -- I used the french mustard for dipping -- the next day I used straight ahead Ketchup and they were just as good or better
Step 5

be very flexible and gleeful in adding seasons and meats of your choice -- it you aren't then you are Cooking Walt's Way !! -- so come on help me change the name to Walt's Famous Dipping Cakes
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