- Servings: 4
- 2 Eggs, beaten
- 1 1/2 Cups Buttermilk
- 1 TB Butter, melted
- 1 Cup White Whole Wheat or Whole Wheat Flour
- 1 TB Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Medium Tomatoes, sliced
- 4 Lettuce Leaves
- 8 - 12 slices Thick-Cut Bacon, cooked and drained
- 1/4 - 1/2 Cup botttled Blue Cheese Dressing
- 4 Cherry Tomatoes, optional
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).
Pour batter into prepared pan, spreading evenly.
Immediately place in oven.
Bake 12 to 15 minutes or until set and lightly browned.
Loosen edges of pancake with a table knife or thin spatula.
With a serrated knife carefully cut pancake into 12 equal-size portions.
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.