Sometimes I omit the sausage and throw in some chopped up veggies, such as red or green pepper, onion, mushrooms. This is one of the few recipes in which I use white bread. Have always been happy with the results, but may try whole wheat someday. I'm also very intrigued with using hash brown patties or croutons. Phyllis, would you mind posting the particulars? Like how many patties and eggs, how much milk and cheese?

san, this would also be good for Dad, who is diabetic. I wonder how the lemon pancakes would reheat? Annie

i don't bake and haven't tried this out yet, but i have a friend who is always hoping for some dessert besides angel food cake and/or jello. i ran across this and thought it might be of interest, as the magazine gives a recipe using the mix for scones, drop biscuits and maybe better yet, lemon pancakes. sue's lemon ricotta pancakes have been such a hit with many people on the cooking forum, that i wanted to share this version. Better Baking Mix (Diabetic Cooking Magazine) 2 ¼ C unbleached all-purpose flour 2 ¼ C whole wheat flour 2 ¼ C oat flour* 1 ¼ C nonfat dry milk 3 T baking powder 1 tsp baking soda 1 ½ tsp salt *Oat flour is available at many supermarkets, natural food stores and on-line. Oat flour can be made at home by pulsing old-fashioned oats in a blender or food processor until a flourlike consistency is reached. Combine all ingredients in a 1-gallon freezer resealable plastic food storage bag. Stir mix with a wire whisk to blend. Seal bag and shake upside down to mix ingredients in the corners. Alternatively, mix ingredients together in a large mixing bowl with a wire whisk and spoon into an 8-cup container with a tight-fitting lid. Seal the container. Label and date the contents. Store in the freezer and use within 6 months. Freezing is suggested for the baking mix because whole wheat and oat flours are made with whole grains and contain more beneficial fats and fiber than refined grains and should be frozen for a longer shelf life. Cottage Cheese-Lemon Pancakes (makes 12 pancakes, 3 pancakes per serving) Nonstick cooking spray 1 ¾ C Better Baking Mix 1 T sugar 1 C water or nonfat milk, low-fat buttermilk or soy milk 1 egg lightly beaten or 2 egg whites 1 T canola oil ½ C non-fat cottage cheese 2 tsp lemon zest Spray griddle with cooking spray and preheat to medium. Combine baking mix and sugar in a mixing bowl. Make a well in the center and add water, egg, oil, cottage cheese and lemon zest. Stir mixture with a whisk just until blended. Using a ¼ C measure or ladle, pour batter onto the griddle and cook until golden brown, turning once. DIETARY EXCHANGES 2 starch, 1 meat, 1 fat NUTRIENTS PER SERVING Calories: 245 Total Fat 6 grams Carbs 37 grams Cholesterol 55 mg Fiber 3 grams Calories from fat 23% Saturated fat less than 1 gram Protein 12 grams Sodium 547 mg

I haven't been to the Japanese markets since the pandemic started because there are always long lines to get in. The stores tend to be crowded and have narrow aisles, which is not ideal, but next month I should be okay about going, since my vaccinations will be complete and in effect. I do have kewpie mayonnaise, but only use it when I make okonomiyaki. I think I need some more okonomiyaki sauce. I could make it myself, but one of the ingredients is ketchup (I think), and I never stock ketchup. I suppose I could use tomato paste instead. I never buy mustard anymore, now that I have found a recipe for it that I like, and I have a good supply of mustard seeds and powder.