Buttermilk Pancakes

These were delicious! 

I doubled this recipe and got 15 pancakes measuring each pancake with 1/4 cup.
16.5 carbs per pancake

Recipe from Jamie Cooks It Up

1 C flour

1/2 t baking soda

1/2 t baking powder

1/2 t salt

1 T sugar

2 T butter, melted (do not, at this time, or any other time in your life consider using margarine)

1 C + 2 T buttermilk (no substitutions please)

1 egg, beaten

Breakfast Crostatas

INGREDIENTS:

1

can Pillsbury® refrigerated crusty French loaf

1 1/2

teaspoons McCormick® Basil Leaves

1/2

teaspoon McCormick® Rosemary Leaves, crushed

1 1/2

cups diced ham or Canadian bacon

1 1/2

cups (6 oz) shredded Gouda cheese or Cheddar cheese

4

LAND O LAKES® Eggs

Dash salt, if desired

Dash McCormick® Ground Black Pepper

DIRECTIONS:

• Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough onto cookie sheet; cut in half lengthwise and crosswise to form 4 squares. Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make small well in center of ham and cheese on each square.
• To form crostatas, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt and pepper.
• Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites and yolks are firm, not runny.