Green Salad with Turkey Pancakes and Honey Mustard Sauce
1 ½ cup flour
2 ½ teaspoons baking powder
1 teaspoon salt
2 ½ cups milk
2 tablespoons melted butter
2 teaspoons hot sauce (optional)
6-8 two-inch slices leftover turkey (or chopped)
1 cup corn kernels
10 slices of bacon
Butter for sautéing
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 convience) with apples, walnuts, your favorite cheese and crumbled bacon (optional). Drizzle with honey mustard sauce (see below) and cranberry relish