INGREDIENTS
olive oil, for cooking
1 large onion, chopped
1 cup diced celery
1 cup diced carrots
2 cups diced ham steaks
4 cups green dried split peas
1 tablespoon summer savory or dried thyme
10 cups chicken stock
freshly ground black pepper

DIRECTIONS

1. In a large pot, heat 2 tablespoons olive oil over medium-high heat and saute the onion, celery and carrots for 3-4 minutes, until soft. Add the diced ham steaks, split peas, thyme and stock, grind over a good amount of pepper and bring to a simmer.
   
2. Cover and cook soup on medium simmer, stirring occasionally, for 45 - 60 minutes, or until the peas are nice and soft.
   
3. Stir, mashing the mixture up against the side of the pot with the back of a spoon to create some pea puree along with the chunks. Taste and season with salt and pepper if it needs it, and serve hot.

BUTTERMILK MIX INGREDIENTS

6 cups all-purpose flour
1 1/2 tsp baking soda
3 tsp baking powder
1 tbsp salt
3 tbsp sugar
1 1/2 cups Buttermilk powder

Whisk all of the ingredients in a large bowl, making sure the baking powder is evenly distributed throughout. Spoon or pour into a large air tight container. Mixture can be stored up to 3 months in a cool, dark pantry.

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TO MAKE PANCAKES

1 cup Buttermilk Mix
1 egg
3/4 cup milk
2 tbsp melted butter or olive oil

Add ingredients to bowl and mix until combined. Do not over mix. Let stand for 10 minutes while the griddle heats up. Make pancakes according to griddles instructions.

Yield: 6 pancakes

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TO MAKE WAFFLES

1 cup Buttermilk Mix
1 egg
1/2 cup milk
2 tbsp melted butter or olive oil

Add ingredients to bowl and mix until combined. Do not over mix. Let stand for 10 minutes while the waffle iron heats up. Make waffles according to irons instructions.

Yield: 3 large waffles