Savory Pancakes with Spring Onion and Chicken recipe

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Ingredients

1 bunch spring onions, chopped
1 cup all-purpose flour
2 tablespoons chopped sun-dried tomatoes
1 tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 ½ tablespoons milk
2 tablespoons melted butter
1 egg
1 cup shredded pepper Jack cheese
6 slices deli chicken breast

Nutrition Info

268 calories
carbohydrate: 24.8 g
cholesterol: 73.1 mg
fat: 13.2 g
fiber: 1.7 g
protein: 12.6 g
saturatedFat: 7.1 g
servingSize: -
sodium: 765.4 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.

  2. Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.

  3. Heat a lightly oiled griddle over medium-high heat.

  4. Pour buttermilk mixture over flour mixture, mix together with a wooden spoon or fork until batter is just blended.

  5. Pour 1/2 cup of the batter onto the hot griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and top with some pepper Jack cheese and 1 slice of chicken. Cook until browned on the bottom, 2 to 3 minutes. Flip again and cook until chicken is warmed through, about 30 seconds. Repeat with remaining batter.

Recipe Yield

6 5-inch pancakes

Recipe Note

Discovered at a Saturday morning lunch crisis. Hubby loves it and requests it every day for lunch.

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