Savory Pancakes with Spring Onion and Chicken

Buttermilk pancakes with spring onions are topped with chicken and pepper Jack cheese for a savory lunch twist on a breakfast classic.

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 268 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat a lightly oiled griddle over medium-high heat.

Step 2

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

Step 3

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

Step 4

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

Step 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.