Trust me, these savoury pancakes are delicious and a great way to use up extra turkey. This recipe from the Canadian Living Christmas Book is a Boxing Day tradition for our family. I entered this recipe in our local paper's Christmas recipe contest a couple of years ago and it got 3rd place in the Breakfast and Brunch category.
Ingredients:
1 egg
½ cup milk
¼ cup sour cream
¼ cup melted butter
1 cup flour (to make these gluten-free use a gf. flour blend with xanthan gum in place of regular flour)
1 ½ tsp. Baking powder
½ tsp. Salt
1 ½ cup chopped cooked turkey
½ cup cranberry sauce
2 Tb. Chopped green onions.
Instructions:
In large bowl, beat together 1 egg, 1/2 cup milk, 1/4 cup sour cream, and 1/4 cup melted butter.
Stir in 1 cup flour, 1 1/2 tsp. baking powder and 1/2 tsp. salt just until blended.
Fold in turkey, cranberry sauce and onion.
Heat non-stick pan or lightly greased griddle. Drop ¼ cup batter for each pancake onto hot pan, spreading into ¼ thick (the batter will be thick).
Cook over medium-high heat for 4 minutes or until bubbles appear on top; turn and cook for 4 minutes or until bottom is golden brown. The pancakes can be served with extra cranberry sauce.
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