No Syrup Required – Savory Pancakes & Eggs


I fell in love with savory pancakes about 3 summers ago. Up until that summer it never occurred to me to combine the yummy goodness of breakfast sides into the pancake.  Shut the front door!

It all began when My Mister learned how to make pancakes. He felt so confident in his pancake making skills, he challenged a couple of friends to a pancake-off.  He didn’t count on was Khia! (an old college friend of mine, who jumped into the fray). She totally turned the contest upside down with her suitcase full of magical pancake ingredients. One bite  of her delectable savory pancake and  we all knew who won.

Well played, Khia, well played. My man came in 3rd out of 3 contestants (still a sore subject around here). I gained a new twist on the old pancake.

It would be another 3 years before I attempted a recipe on my own, since I never got around to asking Khia! for her recipe. But I discovered that It really was as simple as adding in my mix-ins into my tried and true pancake recipe.

Although my original pancake recipe is not that sweet, I cut down the usual amount of sugar by 1/3 to further reduce the sweetness. Sugar is still needed in this batter for its browning properties. That’s how you get that golden brown crust.

So here is my recipe:


dry ingredients

1 1/5 Cups all purpose flour
2 Tbsp white sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2tsp salt

wet ingredients:

1 3/4 buttermilk (I never have buttermilk on hand, so I mix white vinegar and regular milk to get ‘buttermilk’. Approximately 2Tbsps vinegar in a Pyrex meauring cup, and then topped up with milk to reach the 1 3/4 mark)
2 Eggs
3 Tbsps Butter, melted


approximately 1/3C each of:
Green Onions
Shiitake Mushrooms
Yellow Grape Tomatoes
Green Peppers
Red Peppers
Smoked Turkey
salt and spices to your taste (I used italian seasoning)


1. Chop/Dice your mix-ins, like so:


2. Sautee the mix-ins in a small stir-fry pot, with EVOO, until just a little tender (about 2 minutes). Set aside.

3. Mix up your batter.
a. Combine the dry ingredients in a medium-sized mixing bowl, preferably with a pour spout. Lightly mix with a wire whisk to blend ingredients.

b. Add the eggs to the milk/vinegar mixture (or buttermilk). Whisk with a wire whisk to blend.

c. Add the milk/vinegar (or buttermilk)/egg mixture to the dry ingredients. Just lightly run the whisk through the mixture to combine. Make sure to incorporate all the flour in the corners of the bow.
Do not whip, this will develop the gluten in the flour. You don’t want this, unless you like tough pancakes, in which case, I worry about you…

d. Add in the melted butter and incorporate thoroughly.

e. Add in the sauteed mix-ins and incorporate for even distribution.

f. Cook pancakes like regularly. Flip over when large bubbles form on top, like so:


Serve with fried egg, some fruit, maybe some bruchetta, and hopefully a Mimosa. Breakfast, Lunch, Brunch or Dinner, it’s aaaallll good!
Bon Appetit.


Kale Fried Rice

Like most of the world, one of my new year’s resolutions ‘habits to add’ is to eat healthier. Not that I have a bad diet, but having just reached a milestone birthday ***ahem, old lady status, ahem***, I am even more vigilant about what goes into my body. Food just seems to want to pack all its belongings and settle in for an extended stay, nahmeen? If you’re gonna have company camping out in your temple, it might as well be good company, right?

So I decided, you know what I need more of in my life? K-A-L-E. Yes, the green leafy stuff. The superfood that’s even more super than spinach, which I luurve. I never ate much kale (or collards for that matter) growing up, so it was a bit foreign to me. I recently designed a label for a good friend of mine who makes and sells these amazing spicy Kale Chips to local health food stores in her area. She sent me a sample, which of course I loved, and that inspired me to incorporate it into more meals. Be warned, there is more K-A-L-E in the future guys…

And so here it is, a recipe concoction I came up with. Unlike baking which is more of a precision experiment, cooking is more forgiving. With the exception of the rice, the proportions given are more of an approximation, so, add (remove) everything to your taste. 


2 Cups Jasmine Rice, cooked.  *And by this, I mean two raw cups cooked, not 2 cups of cooked.*
3 eggs, scrambled and fried
2 carrots, sliced/diced
6 cups raw washed chopped kale *this is an approximation, remember, personal taste*
4 green onions, sliced
1 small white onion, sliced
2 garlic cloves, minced
3-4 Tbsps. Sweet Soy Sauce (or to your taste)
1Tbsp. Low Sodium Soy Sauce (or to your taste)

The kale and carrots, READY!

Onions and Garlic, SET!


All sauteed and ready to GO! (I could eat this by itself, yum yum)



1. Cook the Jasmine rice according to package directions. (I don’t add salt, and I do 2C rice to 4C water. Your mileage may vary)

2. While the rice cooks, chop and prep your veggies.

3. Fry the eggs and set aside.

4. Saute the white onions and garlic for until the onions wilt and look slightly translucent. Add the carrots and Kale and saute until the kale wilts and shrinks a little, like the picture above. Season with the low-sodium soy sauce.

5. Add the rice and stir fry, combining everything together. Season with the Sweet soy sauce.

6. Toss in the fried eggs and green onions, and voila!



Bon Appetit, it’s time to eat!