There is just nothing better than homemade, fluffy pancakes doused in butter and PURE maple syrup for a Sunday morning.

EVERY SUNDAY PANCAKES yields +/- 12 pancakes depending on size
1 ½ cups cake flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup + 2 tablespoons buttermilk
2 LARGE eggs
¼ cup butter, melted
2 teaspoons PURE vanilla

  • Whisk together the flour, sugar, baking powder, baking soda and salt in a LARGE mixing bowl.
  • In another bowl whisk buttermilk and eggs together.
  • Add vanilla and butter, whisking until blended.
  • Whisk milk mixture into the dry ingredients JUST until moistened.
  • Allow batter to stand 10 minutes!!!  This step is a MUST for fluffy pancakes!
  • Melt butter on medium hot grill.

  • Lightly grease griddle.
  • Ladle ¼ cup of batter onto hot griddle, cooking until bubbles begin to pop. DO NOT flip pancakes before seeing air bubbles.
  • Flip and cook until golden brown.
  • Serve immediately.



1 1/2 pounds breast tenders, diced small
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, cornstarch or potato starch
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)
1/2 teaspoon FRESH ground sea salt, to taste
1/8 teaspoon FRESH black pepper
2 tablespoons Avocado oil

  • Whisk together the eggs, mayonnaise, salt, pepper and dill.
  • Add flour, stirring until smooth.
  • Fold in cheese and then chicken pieces, stirring until well blended.
  • Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.
  • Heat a large non-stick pan over medium heat with avocado oil.
  • When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 more minutes on the flip side or until golden brown and chicken is fully cooked through.  Repeat with remaining fritters adding more oil as needed. DO NOT CROWD THE PAN.

1/3 cup mayonnaise
1 large garlic clove, minced
1/2 tablespoon lemon juice
1/4 teaspoon FRESH ground salt
1/8 teaspoon FRESH black pepper

  • Combine all ingredients in a small bowl, stirring together until smooth.


  • To test for doneness, cut a pancake in half and the chicken should be completely white inside.
  • Partially frozen chicken breasts are easier to dice.
  • Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.
  • Changing the cheese flavor makes a nice change.  Using pepper jack for the cheese and a splash of Frank’s hot sauce in the dip spices it up a bit.


Giving up sugar is the HARDEST thing I have ever had to do. And since it will NEVER change I’m still working to take some favorite recipes and rework them into less sugary meals so I can eat them.

1 pound slab bacon, cut into 1-by-1/2-inch pieces **
1/4 cup PURE maple syrup
1/2 teaspoon FRESH ground black pepper
1/8 teaspoon cayenne pepper 2 tablespoons FRANK’S original hot sauce

  • Place the bacon in an even layer in a large skillet.
  • Cook over medium-low heat, stirring often with spatula until the bacon is light golden brown, about 20 minutes.
  • Whisk together the maple syrup, black pepper and Frank’s in a small bowl.
  • Pour off some of the rendered bacon fat, leaving just a small amount.
  • Return the skillet to the heat and pour the maple syrup mixture over the bacon.
  • Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes.
  • Serve warm.

3 tablespoons butter
3 eggs
3/4 cup milk
2 teaspoons PURE vanilla
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon sea salt
1 teaspoon lemon zest, from 1 lemon
2 tablespoons powdered sugar, to garnish
Berries, whipped cream, jam or maple syrup if desired

  • Preheat the oven to 400°.
  • Place butter in a 10-12 inch enameled cast iron skillet and place skillet in the hot oven to heat up while you mix the batter.
  • In a small bowl whisk together the eggs, milk and vanilla until smooth.
  • In a separate medium bowl whisk together the flour, sugar, salt and lemon zest.
  • Add the wet ingredients to the dry ingredients and use an electric beater to fully incorporate the wet and dry together until smooth.
  • Allow the batter to rest for 5 minutes.
  • Remove the pan from the oven and swirl butter over all sides.
  • Pour the batter into the center of the pan and place the pan in hot oven.
  • Bake for 20 to 25 minutes or until puffed and brown around the edges and set in the center.
  • Remove from the oven and dust with powdered sugar. The pancake will immediately start to collapse.
  • Top with bacon pieces or berries and whipped cream.
  • Dust with powdered sugar and add berries if desired.


  • Any leftover bacon is PERFECT in a homemade baked BBQ bean recipe.
  • SLAB bacon can be hard to find. When I can’t find it, I use thick sliced and cut it into 2 inch pieces.


With my current health issues I have been trying very hard to come up with savory meals that have ZERO sugar.  We make these occasionally, but they are going to become the go to pancake recipe in the future.

I found this recipe in a magazine and found it just intriguing enough to try. I made just a few very small changes (the first time):

  • It called for regular cheddar and I used white cheddar.
  • It called for 3 slices of bacon and I used 4.
  • It had you serving with just butter which we tried and then we added maple syrup which was a serious plus in our book.
  • It also said it would make 8 pancakes and I got 11.

Then, this last time I amended it a little more for flavor.

1/2 cup all purpose flour
1/2 cup corn flour
1 tablespoon cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/8 1/4 teaspoon sea salt
1/2 teaspoon FRESH ground pepper
1 cup + 2 tablespoons buttermilk
1 LARGE egg
4 slices bacon, cooked and crumbled – 3 crumbled into batter, 1 crumbled for garnish
2 green onions, sliced thin, save a little for garnish
1/4 cup grated white cheddar cheese + a little for garnish
Sour Cream

  • Preheat skillet and spray with non-stick cooking spray or melt butter**.
  • Sift together the flours, cornmeal, baking powder, baking soda, salt and pepper until well blended.
  • Whisk together the egg and buttermilk.
  • Add wet ingredients to dry, whisking only until incorporated well.
  • Fold in bacon, green onions and cheese.
  • Using 1/4 cup measure scoop batter onto prepared skillet.
  • Turn when you see bubbles on the entire pancake surface.  If you wait for the bubbles you will need to only flip once and pancakes should be golden.
  • Cook until golden.

**NOTE: I prefer butter for a little extra flavor.