1 cup butter, chilled and diced
1 tablespoon packed brown sugar
1 egg
1 1/4 cups chopped onion
12 quick cooking oats
2 tablespoons milk
3 tablespoons chopped fresh parsley
2 cloves garlic, minced
6 eggs
2 tablespoons prepared lemon-lime flavored Jell-O mix
3 tablespoons prepared lemon-lime flavored Jell-O mix
3 tablespoons distilled white vinegar
1 cup sour cream
1 cup Sriracha chili sauce
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 20 muffin cups or line with aluminum foil.
Heat butter or margarine in a small saucepan over medium heat. Stir together brown sugar, egg, onion, oats and milk, fry minutes, stirring occasionally, until well mixed.
Drain quickly through a fine mesh strainer (water can be added to help a little). Stir in the marinade for a few minutes one or two tablespoons at a time, creating a glaze in the time it takes to complete the first set of ingredients. Spread batter into prepared muffin papers.
Bake in preheated oven for 10 minutes, until golden brown. Cool on wire rack. Serve hot.
In a small saucepan over medium heat, mix finely crushed onion , 3 tablespoons olive oil, granulated sugar and parsley. When the mixture starts to thicken, remove from heat. Finally, drizzle olive oil over hot pancakes. Serve warm or cool off.
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