Green Salad with Turkey Pancakes and Honey Mustard Sauce
Ingredients
1 ½cupflour
2 ½teaspoonsbaking powder
1teaspoonsalt
1egg
2 ½cupsmilk
2tablespoonsmelted butter
2teaspoonshot sauceoptional
6-8two-inch slices leftover turkeyor chopped
1cupcorn kernels
10slicesof bacon
Butter for sautéing
1bottleHoney Mustard Dressing
Directions
Sift together flour, baking powder, and salt.
Combine egg, milk, and melted butter and whisk. Add to flour mixture gradually. Stir to combine, but do not beat.
Coat a non-stick 6-inch pan with butter, and heat.
Pour butter into skillet and cook until it is fluffy and bubbly and top with chopped turkey. Cook over low heat until pancake is brown underneath. Turn and brown on other side.
Repeat with remaining batter and turkey.
Serve, top with mixed salad (use pre-packaged salad for convenience) with apples, walnuts, your favorite cheese and crumbled bacon (optional). Drizzle with honey mustard sauce and cranberry relish