This is a great change of pace from the traditional breakfast of ham and eggs.
1 cup Bisquick Baking Mix
1/2 cup milk
1 cup minced ham
1/2 cup shredded cheddar cheese
1/ cup shredded mozzarella cheese
1/2 teaspoon Tony Chachere's Creole Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon hot sauce
2 teaspoons minced parsley
1 tablespoon minced green onions Steen's Cane Syrup
4 eggs for poaching
1. Combine all ingredients, except for Steen's Cane Syrup and eggs for poaching, in a bowl and mix until ingredients are thoroughly combined.
2. Heat a lightly oiled non-stick skillet and drop pancake batter 2 tablespoons at a time. Cook until bubbles form and flip to the other side to brown.
3. Place 2 pancakes on a plate and top with a poached egg and drizzle with Steen's Cane Syrup. Garnish with parsley and Tony Chachere's Creole Seasoning.
Yields 8 pancakes.
Recipe compliments of Chef Patrick Mould.