Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
6
Yield:
6 5-inch pancakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

268 calories; protein 12.6g; carbohydrates 24.8g; fat 13.2g; cholesterol 73.1mg; sodium 765.4mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0