Home > Savoury Pancake Stacks
Ingredients
- 3 eggs
- 1 cup milk
- 50g salted butter, melted
- 1 ½ cups plain flour
- 2 tsp baking powder
- ½ cup finely shredded parmesan
- 1 bunch chives, chopped
- ⅓ cup marinated sundried tomatoes, finely chopped
- ⅓ cup parsley, finely chopped
- ⅓ cup butter, diced into small cubes (for cooking)
- 200ml crème fraiche
- 150g smoked salmon slices
- 4 fried eggs
- Extra chopped chives, to garnish
Method
- In a large jug or bowl, whisk eggs, milk and melted butter until smooth.
- 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.
- Stir in parmesan, chives, tomatoes and parsley. Season with salt & pepper.
- 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.
- 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.
