Savoury Pancake Stacks
Prep:  30mins
Cook:  10mins
Serves:  4
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Recipe by: Australian Eggs

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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.
Nutrition Information
Per adult serving (365g)

Calories

-

Energy

3895.0kJ

Protein

36.0g

Fat, Total

65.0g

Saturated

38.0g

Carbs, Total

48.0g

Sugars

11.0g

Dietary Fibre

4.0g

Sodium

1185.0mg
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