In preparation for pancake day its essential that I share a few of my favourites. Starting with these beauties, savoury pancakes. Not ever thought they could be switched up eh?
I usually always go for sweet, gooey, chocolate or peanut butter topped fluffy pancakes (I will be sharing these so don't worry!) But I thought I would go for something different and equally yummy first.
These delicious little delights taste similar to a pizza base and then topped with poached eggs and crispy bacon.
- 2 eggs
- 1 tsp baking powder
- 1/3 cup almond milk
- 1 tsp mixed italian herbs
- 1/4 tsp cracked pepper
- Pinch of salt
- 1 cup of flour (this can be changed up to make it GF)
- 1/3 cup of cheese of choice
- 2 rashers of bacon (or smoked salmon)
- 2 eggs for poaching
I used my NutriBullet to blend up all but the cheese. You want the mixture to be thick unless you want to make thinner pancakes but I love the american ones for this recipe.
Then popping so oil (coconut or other - I used garlic!) heating up a pain so its super hot but the key to not getting them to stick is of course a good pan but turning the heat right down and letting them cook slowly.
Dollop some mixture on and spread into a suitable shape and size, top with a helping of cheese and allow one side to cook. You should be able to easily shuffle the pan and the pancake will move this is when it is ready to flip over unless you want to make them extra crispy. Cook the other side but be mindful of the cheese so don't leave it too long.
Timing is key so while all of this is going on you want to have popped the bacon under the grill and boiled some water to poach the eggs. If you are poaching the eggs, start the first after you have made the first pancake, this will allow time for the other pancakes to be made and both eggs to be poached.
Serve up and enjoy - add in condiments if you wish!
I totally enjoyed this recipe and I hope you do too so if you try it please let me know.