Prep:  30mins
Cook:  10mins
Serves:  4
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
12
Recipe by: Australian Eggs
Fluffy savoury pancake stacks made with parmesan, chives, tomato and herbs, layered with crème fraîche and smoked salmon, then topped with a golden fried egg - ideal for brunch or weekend breakfasts.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Savoury Pancake Stacks
Savoury Pancake Stacks
Ingredients:
Method:
  1. In a large jug or bowl, whisk eggs, milk and melted butter until smooth.
  2. Sift flour and baking powder into a large bowl. Make a well in the centre of the dry ingredients. Whisk in milk mixture to make a smooth batter.
  3. Stir in parmesan, chives, tomatoes and parsley. Season with salt & pepper.
  4. Heat a large, non-stick frying pan over medium low heat. Melt in a couple of cubes of butter, then working in batches of 3, pour ¼ cups of batter into the pan. Spread batter out slightly. Cook for 2-3 minutes, until bubbles break on the surface and underside is golden brown. Flip over and cook for 2 minutes until cooked through.
  5. To serve, stack 2-3 pancakes per person, layering them with crème fraiche and smoked salmon. Top each with a fried egg. Garnish with extra chives.
Tips & Hints:
  • Adjust temperature between medium and medium low to not overbrown before pancakes have cooked through. To test if cooked through, pancakes should feel firm to touch in the centre.
  • Keep pancakes warm in a low oven, covered in foil while making the remaining pancakes.
  • To reduce the kilojoules and saturated fat from this dish, replace crème fraiche with ricotta or cottage cheese, and use less butter for frying.
 
For fluffy savoury pancake stacks like these, a good non-stick frypan or purpose appliance makes flipping effortless, while a reliable whisk helps create a smooth, lump-free batter every time.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.