Pancake Batter

2 Tablespoons Vegetable Oil
1 Egg
1 Cup Milk, (or 1/2 milk, 1/2 buttermilk)
1/2 Teaspoon Vanilla Extract

Mix these ingredients well, and pour in

1 Cup Self Rising Flour, Sifted or stirred with a fork:
If batter is VERY thin, add a little flour, until it reaches the consistency you are wanting. If really thin batter is desired, add some milk... if you make it really thin, this batter makes a fantastic crepe..

At this point, if you want chocolate chip or blueberry pancakes,add them to the batter

Mix and pour 1/4 cup of batter at a time onto hot griddle pan or into a heated skillet. When bubbles cover about 3/4 of the pancake, flip it. When cooking more than a few pancakes, as they get done, transfer them onto a cookie sheet in an oven preheated to 200 degrees, in order to keep warm until all of them are finished.

Suggested Toppings:

Strawberries and cream cheese w/Whipped Cream

Peaches, Berries, cooked apples, any sweetened fruit works well

Cream cheese and pecans with cinnamon

Maple or Table syrup

Any ice cream sundae topping works well, too. Warm the jar in hot water and spoon the warmed topping onto the pancakes.
If you want to make tropical, slice bananas, sprinkle some coconut, toasted or not, pecans and a little pineapple ice cream topping onto the pancakes and add a spoonful of whipped cream... a great dessert idea.

Mix pancake syrup and peanut butter. Spread or mix thinner and pour over pancakes, top with some Peanuts, or a mixture of peanut butter chips and chocolate chips. A dollop of whipped cream and a drizzle of chocolate syrup makes a great pick me up and a beautiful breakfast or dessert plate

Make any flavors you like. I love bananas with walnut topping, strawberries and whipped cream, or just maple syrup and butter. You can have bacon strips and sliced apples with maple syrup drizzled over it for a really sweet/savory combination... the possibilities are endless...

Eye of Round Roast with Gravy

1 Can Cream of Mushroom Soup
1 Pkg Dry Onion Soup Mix
1 Can Low Sodium Beef Broth
1 Tablespoon Worcestershire Sauce
1 Tablespoon Minced Garlic
Pepper
Garlic Powder

Mix above ingredients and pour half of this into a crock pot or slow cooker.

Dredge an eye of Round Roast in flour mixed with Pepper. The soup mix and the Worcestershire sauce have a lot of salt in them, so you don't need extra salt in the gravy or on the roast.
Heat enough oil in the bottom of a skillet or dutch oven to brown the roast, and brown all sides, evenly.

Remove roast from oil and put into the crock pot on top of the mixture you poured in earlier.
Pour the remainder of the liquid mixture over the roast, set slow cooker or crock pot to low and cook for about 6 to 8 hours. The liquid will decrease by half. Taste the gravy at the minimum cook time and if it is too thick or too salty, add water, a little at a time, until desired consistency is reached. The onion soup mix has a tendency to stick to the bottom of a crock pot, so use either a rubber spatula or wooden spoon to get the bits off the bottom before you stop adding water. Remove roast and let it sit for a few minutes to redistribute the juices. While this is sitting, stir the gravy and check consistency again. This is NOT a smooth gravy. It has onions and garlic in it, but it is very good when spooned over mashed potatoes or over the meat.

Slice the meat and if desired, spoon some of the gravy over the slices for a beautiful presentation and to hold in moisture. Eye of round is a dryer cut of meat, so don't slice all of it if the roast is large. Better to cut some more later than to dry it out.

This dish reheats well, and is great for leftovers or open faced roast beef sandwiches with gravy, so it is a great double duty dish!