Cake Batter Pancakes

INGREDIENTS

(Makes about 12 pancakes)
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk (I used vanilla almond milk)
Assorted sprinkles

DIRECTIONS

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

GLAZE

INGREDIENTS

1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles

DIRECTIONS

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

Italian Meatloaf

* Ingredients *

1 pkg. (6 oz.) Stove Top Stuffing Mix (Chicken)
1 jar  (24 oz.) spaghetti sauce, divided
2 tsp. dried oregano leaves, divided
1-1/2 lb. extra-lean ground beef
2 cups chopped zucchini
3/4 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

* Directions *

Heat oven to 375°F. Mix stuffing mix with half each of the spaghetti sauce and oregano. Add meat; mix well. Pat into 13x9-inch baking dish. Mix vegetables and remaining spaghetti sauce and oregano. Spoon over meat mixture; cover. Bake 25 min. Top with cheese. Bake, uncovered, 10 min. or until meatloaf is done (160°F).