Savory Biscuit Pancakes Archives

I said this was a no-sugar challenge. Not a no-pancake challenge.
Phew. That was a close one.

Savory pancakes? You must think I’ve lost my mind.
But if I can’t have sweets I at least want something shaped like them.
Believe it or not, eating a savory pancake is oddly gratifying.

I was inspired to make this recipe after seeing a variation of it in french toast form on Rachel Rae’s 30-Minute Meals.
Don’t judge. I like that show. Along with almost every other show on the Food Network.
That channel is my vice.

But, I could take or leave Sandra Lee.
I’m with Holly on that one.

Yes, that’s John’s hand. Isn’t it sexy?
Immaculate cuticles, I tell you.
He should go into hand modeling. That’s what I say anyways.

I’m just glad I married someone who tolerates me photographing 97% of my meals.
What a saint this guy is.
And one heck of a honey squeezer.
Reeer.

I didn’t know what to expect with the flavor of these, but it was sensational!
Think biscuit and pancake rolled into one.
Slightly cheesey, perfectly salty, and borderline decadent.
Topped with a little butter and honey and it’s pure heaven.
A sweet and savory combination I can’t get over.

Savory Biscuit Pancakes
makes 7 hefty cakes | serves 2

Ingredients
1 cup all purpose flour
3/4 Tablespoon baking powder
1 teaspoon baking soda
pinch salt
2 tablespoons parmesan cheese
1/2 teaspoon pesto
1 cup skim milk
1.5 Tablespoons butter

Method | Turn griddle to medium heat. Combine dry ingredients in a large bowl [flour – parmesan]. In a separate bowl, melt the butter. Then add the milk and microwave for 30 seconds to warm the milk. Add pesto and stir, then add to dry ingredients and stir until just combined. Taste the batter to ensure the seasonings are right for you. Spoon 1/4 c measurements onto the greased griddle. Carefully flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more. Serve with butter and honey, maple syrup or an egg. Or just plain if you wish.