discovered during a Saturday lunchtime problem. It is beloved by the husband, who asks it daily for lunch.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 5-inch pancakes |
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
Instructions
- Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.
- Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.
- Heat a lightly oiled griddle over medium-high heat.
- Pour buttermilk mixture over flour mixture; mix together with a wooden spoon or fork until batter is just blended.
- 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.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 765 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |