Trade in bread for whole wheat pancake slices in this B.L.T. twist that's perfect for breakfast or brunch.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375 degrees F. Generously butter a 15x10x1-inch baking pan; set aside. In a medium bowl combine eggs, buttermilk, and melted butter. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. Add buttermilk mixture; stir just until combined (do not overbeat).

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  • Pour batter into prepared pan, spreading evenly. Immediately place in oven. Bake 12 to 15 minutes or until set and lightly browned.

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  • Loosen edges of pancake with a table knife or thin spatula. With a serrated knife carefully cut pancake into 12 equal-size portions.

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  • For each serving, place a pancake portion on a plate. Top with 1 or 2 tomato slices, a second pancake, lettuce, 2 slices bacon, and 1 tablespoon blue cheese salad dressing. Top with a third pancake. Add a cherry tomato on a skewer, if desired. Pass additional dressing. Makes 4 servings.

Nutrition Facts

427 calories; 25 g total fat; 9 g saturated fat; 6 g polyunsaturated fat; 8 g monounsaturated fat; 147 mg cholesterol; 1163 mg sodium. 571 mg potassium; 33 g carbohydrates; 4 g fiber; 10 g sugar; 19 g protein; 875 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 1 mcg vitamin b12; 172 mg calcium; 2 mg iron;

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