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.
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.
