Turkey Pancakes

Last time I posted a pancake recipe, it was served with a heavy side of moral indignation. Since then I’ve left my entirely gluten-free household and am now free to use wheat flour– and so, I have a whole new recipe to give you guys.

On Monday I had a whole bunch of left-over turkey from Thanksgiving, as well as a nice pile of veggies calling “eat me, Morgan, eeeeeaaaaat meeeee….” I also had a craving for pancakes. Combine the two and you get… Turkey pancakes? Well, I was crazy (and hungry) enough to try it.

I know your skeptical eyebrow is getting a wee workout here. Everyone altogether, “Turkey pancakes?” (Insert the sound of many eyebrows being hefted simultaneously towards the upper regions of the stratosphere) “Isn’t that a little… Nineteen sixties?” Yes my friends, it does sound like something you’d find in Ladie’s Home Journal, or the ’65 re-printing of the Joy of Cooking, right next to the steps for skinning squirrels, but lets take a step back. Turkey: good; Veggies (in this case celery):good; Pancakes: double plus good.

So here we have the exquisite pancakes, which, despite anything your logic or inner rebellious child of the eighties tells you, are darn Good Ea– (interrupted but severe looking man in black suit, who hands over a paper) My legal team informs me that it would be copyright infringement to finish that phrase. They also tell me to stop watching cooking shows and go jogging every once in a while. (Crumples up paper) Well, I’ll just say that these pancakes are damn tasty. Weird but good, just like so many wonderful things in life.

(For those who want it, I’ll post my Gluten-Free recipe at the end of this, so you don’t have to sift through my moralistic mumbo-jumbo to find it in my other post.)


  • 1.5 cups AP flour
  • 3.5 tsp baking powder
  • 1 tsp salt
  • 1 tbsp white sugar
  • 1 cup milk
  • 2 large eggs
  • 3 tbsp of melted butter


  • 1 cup cold turkey, shredded
  • 1 cup celery, thinly sliced

Combine the dry goods, then dig a little well in the center of them and pour in the wet ingredients. Stir to combine, but try not to over-mix. Gluten strands make for tough pancakes.

Heat a frying pan or griddle, lightly greased, over medium-high heat. Scoop on batter, .25 cup for a smaller pancake, .33 cup for a larger one. When bubbles towards the edges of the pancake burst and stay open, add a large pinch each of the turkey and the celery, to cover the bottoms of the cakes. Wait about a minute longer, then flip. Cook that side until golden brown and serve.

Serve with gravy, or mustard, or cranberry sauce, or raspberry jam, or syrup, or honey or…. (On and on and on)

If you want a slightly more orthodox pancake, replace the turkey and celery with grated cheddar cheese. Cook and serve as you would with the turkey.



  • 1.5 cups gluten-free baking mix (1.5 cups AP flour + .5 tsp baking powder)
  • .5 cup milk
  • 6 eggs
  • 1 tsp sugar
  • .5 tsp salt

Combine dry and wet ingredients in separate bowls. Add wet to dry, stirring only as much as is necessary to fully integrate the two. Cook quarter cup portions of the batter on a hot griddle until bubbles pop and stay open towards the center of the pancake. Flip and cook for another minute on the reversed side.

Serve with jam, syrup, kumquats, cherry pie filling, lizards, or pickled herring.