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



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


  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

268 calories; 13.2 g total fat; 73 mg cholesterol; 765 mg sodium. 24.8 g carbohydrates; 12.6 g protein; Full Nutrition


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