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.
- 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
- 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. Chef’s tip: don’t overwork the mix as it will make the pancakes tough.
- 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)!