Recipe: Buttermilk Pancakes | HALLADAYS

Ingredients

• 1 egg
• 2 Tbsp. Butter, melted or oil
• 1 cup buttermilk, or 1 cup milk mixed with 1 Tbsp. Vinegar or lemon juice
• 1 1/2 cups Halladay's Buttermilk Pancake Mix
• Consider some fun add-ins: coconut flakes, chocolate chips, blueberries with some finely grated lemon zest
• 1 lb. Yukon Gold potatoes, peeled and diced
• 2 medium parsnips, peeled and chopped
• 6 Tbsp. butter
• 3 to 4 Tbsp. milk
• 1/2 tsp. salt
• 1 Tbsp. Halladay's Garlic Chive Seasoning
• 1/2 cup hazelnuts or walnuts, chopped
• Milk
• 1 1/2 cups Halladay’s Harvest Barn Buttermilk Pancake Mix
• 1 package Halladay’s Harvest Barn Pumpkin Cheesecake Mix
• 1 cup buttermilk
• 1 Package egg roll wrappers
• 8 oz cream cheese, softened
• 1 package Halladay's Strawberry Cheesecake Mix
• 6 large strawberries, hulled and chopped
• melted butter or cooking spray
• whipped cream
• powdered sugar
• 4 1-inch-thick strip steaks
• 2 Tbsp. olive oil
• 6 Tbsp. choice of herbed butter, recipe follows