Ingredients:

Batter:

• 2 cups Augason Farms Buttermilk Pancake Mix 
• 1 1/2 cups water

Filling:

• 1 cup Augason Farms Freeze Dried Shredded Cheese (Colby or Mozzarella), rehydrated 
• 1 cup Augason Farms Dehydrated Spinach Flakes, rehydrated 
• 1/2 cup Augason Farms Freeze Dried Chicken Breast Chunks, rehydrated 
• 1/2 cup Augason Farms Dehydrated Red & Green Bell Peppers, rehydrated 
• 1/4 cup Augason Farms Dehydrated Chopped Onions, rehydrated 
• Salt and pepper to taste

Instructions:

In a large bowl, stir the pancake mix with water and set aside. In a separate bowl, combine filling ingredients, set aside. Pour 1/4 cup pancake mixture onto preheated greased skillet or griddle.Allow pancake to cook slightly, about 30 seconds. Spoon 1 tablespoon filling in the center of the pancake and cook for an additional 1 minute. Gently turn the pancake over and cook on the other side, 1 to 1 ½ minutes or until golden brown. Makes 16 to 18 pancakes.