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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

Nutrition Info

268 calories carbohydrate: 24.8 g cholesterol: 73.1 mg fat: 13.2 g fiber: 1.7 g protein: 12.6 g saturatedFat: 7.1 g servingSize: - sodium: 765.4 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

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.

6 5-inch pancakes

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