Chef Kieron’s Homestead Pancake Mix with a savory twist! This unique recipe is a fun way to enjoy breakfast for dinner with the whole family. Featuring fresh herbs from our own dooryard gardens, some of the ingredients below can be substituted with a variety of herbs you may have growing in your own backyard, so just have fun with it and enjoy! Makes a baker’s dozen or 13 pancakes.
Ingredients
- 1 lb. Homestead Pancake Mix
- 1 cup Milk
- 2 eggs
- 4 Tbsp Butter (we’re partial to Kerrygold)
- 3 TBSP Parmesan reggiano
- 3 TBSP Pecorino
- 5 TBSP Nueske’s Applewood smoked bacon (or cherrywood)
- 1 TBSP chopped fresh Chive blossom
- 1 TBSP Worcestershire
- 1 TSP Tellicherry black pepper
- 1 TSP chopped rosemary
- 1 TSP Brandy
Instructions
- Whisk milk & eggs in large bowl.
- Gradually add dry mix, stir continuously until batter just comes together.
- Melt butter on stove in saute pan, then pour slowly into the batter and stir gently to incorporate. Then, add the brandy and worcestershire until mixed in evenly.
- Mix in the bacon, cheese, chives, rosemary, pepper into the batter.
- Preheat non-stick pan on low heat and rub with a little oil.
- Spoon two Tablespoons of batter into the pan and spread out with a spoon to about a 4-inch diameter.
- Allow small bubbles to form, then turn with a rubber spatula.
- Cook for another 1-1.5 minutes.
- Let them rest for three minutes before serving.
- Serve them with your choice of butter, maple syrup, jam or just eat them plain (they’re that good)!
Chef's Tip
Don’t overwork the mix as it will make the pancakes tough.