Pancakes A La Texas

This recipe is a different kind of Pancake then what you are used to1....

Pancakes A La Texas
Mrs. Elsie Stitt

1 1/4 cups corn muffin mix
3/4 cup milk
2 Tablespoon salad oil
1 large clove garlic , minced
1 medium onion, coarsely chopped
1/2 pound lean chuck, ground
3/4 teaspoons chili powder
2 teaspoon seasoned salt
1/3 cup canned tomato paste
1/2 green pepper, chopped
1 1/2 cups water
1 1-pound can of tomatoes, drained
liquid from drained tomatoes
parmesan cheese

Combine corn muffin mix, milk and egg. Stir until smooth. Heat salad oil and lightly sauté garlic and onion. Add chuck and sauté until it loses its red color. add chili powder, salt, tomato paste, green pepper, water and liquid from canned tomatoes. Simmer covered for 15 minutes, stirring occasionally. In skillet, make 4 thick pancakes. Keep warm. Add tomatoes to meat sauce and bring to a boil. Stack pancakes with meat sauce on serving dish. Sprinkle with parmesan cheese. Garnish with parsley. Serve in wedges. Makes 3 servings.