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Savory Pancakes with Spring Onion and Chicken

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"Discovered at a Saturday morning lunch crisis. Hubby loves it and requests it every day for lunch."
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30 m servings 268 cals
Original recipe yields 6 servings (6 5-inch pancakes)

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  • Prep

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 268 calories; 13.2 g fat; 24.8 g carbohydrates; 12.6 g protein; 73 mg cholesterol; 765 mg sodium. Full nutrition

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