Fat Tuesday Buttermilk Pancakes

Chive Butter melted over Ham & Peas Buttermilk Pancakes

For Fat Tuesday, prepare the basic buttermilk pancake with the addition of diced ham and peas served with Chive Butter. The cooked pancakes can be frozen for a future meal and thawed in the refrigerator and warmed up in the microwave or oven. Once you have tried this hearty concoction, it will become a breakfast-for-dinner favorite.

Chive Butter

4 tablespoons butter, at room temperature

2 teaspoons dried chives or 1 tablespoon fresh chopped chives

1 tablespoon fresh lemon juice

In a small bowl, stir together all of the above ingredients and set aside.

Basic Buttermilk Pancakes

1 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon salt

3/4 cup buttermilk

1/2 cup milk

1 egg

2 tablespoons butter, melted

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. In a separate bowl, coming the buttermilk, milk, egg and butter.  Add the buttermilk mixture to the flour mixture and whisk just until blended.  Let stand for 10 minutes.  In a nonstick skillet, melt a teaspoon of butter with a teaspoon of oil and warm to medium-high heat.  Pour about ¼ cup of batter into the skillet and cook until the pancake is covered with bubbles and the edges turn light brown.  Turn the pancake and cook the other side for about 2 minutes or until golden brown. Place the pancake on a plate and set aside while you cook the remaining batter using the same process. Makes 6 – 8 pancakes.

Ham & Peas Pancakes

1 cup cooked ham, diced

1 cup frozen peas, thawed

Add the ham and peas to the buttermilk pancake mix and cook as instructed above and serve with the Chive Butter.