- Ingredients :
°2 pounds minced meat
°1 1/2 cups pretzel, powdered (1 cracker sleeve, approx)
°1 cup full fat milk
°1/2 teaspoon Italian seasoning
°1/2 teaspoon garlic powder
°1/2 teaspoon onion powder
°1/4 teaspoon cayenne pepper
°All-purpose flour for scooping
°Kosher salt and freshly ground pepper to taste
°2 cans (10.75 oz) heavy cream of mushroom soup
°1 1/2 cups whole milk
° 1 1/2 tablespoons finely chopped fresh parsley
- Preparation :
Preheat oven to 350°F and grease a 9″ x 13″ baking dish with nonstick spray.
In bowl, whisking condensed cream mushroom soup with milk, then adding fresh chop parsley. Sit apart .
In a separate large bowl, combine ground beef, powdered salt, milk, Italian seasoning, garlic, onion powder, and cayenne pepper, then season with salt and pepper.
Using your hands or two forks, mix the ingredients until completely combined. Gently shape into patties of equal size.
Place 1 cup all-purpose flour (or more, as needed) in a shallow dish and scrape all of the pancakes.
Heat a large skillet over medium-high heat and once it is very hot, brown the pancakes on both sides until golden brown. You may need to work in batches. The insides will still be undercooked.
Transfer browned pancakes to a greased baking dish, coat evenly with broth and cover the dish with aluminum foil.
Place the baking tray in the oven and bake for 30-40 minutes or until fully cooked.