INGREDIENTS:

• • 2 cups of pancake mix

  • 1/2 tsp kosher salt

  • 1/2 tsp sugar

  • 1 cup buttermilk (1 tbsp. vinegar + 1 cup milk)

  • 1/2 tsp Mixed herb

  • 1 cup organic cheddar cheese (Clover Sonoma Medium White Cheddar*)
    (Cheddar cheese contains ‘enzymes’ as one ingredient which has rennet. So look for vegetarian cheese having ‘vegetable enzyme’ as an ingredient)

  • 1/2 cup melted butter

  • 2 tbsp. flaxseed powder

  • 1 tsp dried basil

  • Dried Parsley

Instructions:

• • • Add 1 tbsp. vinegar in a cup of milk and let it curdle for 5 minutes

    • Now mix pancake mix, kosher salt, sugar, herb, flaxseed powder, basil in a bowl

    • Add melted butter and mix; now add buttermilk slowly to avoid lumps

    • At last add the cheddar cheese and give it a mix

    • With a help of an ice cream scoop, arrange the batter in small portions on a muffins pan or a baking tray

    • Preheat the oven at 450 and bake at 450 for 13-14 min

    • Once done, let it cool. You can spread melted butter and sprinkle parsley on top

  Enjoy!

  © 2021, Sucheta Thakur