1 � cups Halladay’s Harvest Barn Buttermilk Pancake Mix
1 package Halladay’s Harvest Barn Pumpkin Cheesecake Mix
1 cup buttermilk
Mix ingredients until just combined. Let set a couple minutes and then drop small circles of batter on a preheated and oiled skillet. Flip when bubbles form. Serve with maple syrup and whipped cream or ice cream if desired.
2 Tbsp. Butter, melted or oil
1 cup buttermilk, or 1 cup milk mixed with 1 Tbsp. Vinegar or lemon juice
1 ½ cups Halladay's Buttermilk Pancake Mix
Consider some fun add-ins: coconut flakes, chocolate chips, blueberries with some finely grated lemon zest
Whisk together egg, butter and buttermilk until foamy. Add pancake mix and blend until most of the lumps are gone; let sit 2-5 minutes.
Meanwhile, heat a frying pan or griddle over medium-high heat. Brush pan lightly with oil or spray with non-stick cooking spray. Drop about ¼ cup of batter onto pan. Flip pancake over once bubbles have risen to the surface and cook the second side until golden.
6 slices of bread
2 cups cheddar cheese, shredded
1 cup cooked breakfast meat
1 cup vegetables of choice, diced
3 cups milk or half & half
1 to 2 Tbsp. Halladay's Dilly Herb Seasoning
Preheat oven to 350˚F. Grease a 9x13-inch baking dish. Arrange bread in a single layer on the bottom of pan; top with cheese, meat and vegetables. Whisk together eggs, milk and seasoning; pour over pan contents. Bake until puffy and golden, about 40 minutes.
Whisk eggs, seasoning and water. Pour into lightly greased pan and cover and cook over medium heat until almost cooked through. Add fillings, fold over and cover until cooked through.