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
Total time: 10 min
Yield: 2 people -- but with adjustments you can cook for thousands
Ingredients: 4 oz 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 oz milk -- i use this to thin the mix if it needs thinning; 1/2 c 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

By walt band
@waltband

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

Rating:

★★★★★ 1 vote5

Serves:

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

Prep:

5 Min

Cook:

5 Min

Ingredients

Add to Grocery List

4 oz

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 oz

milk -- i use this to thin the mix if it needs thinning
1/2 c

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-by-Step

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