Savoury Pancakes with Fried Egg SERVES : 4 | PREPARATION TIME 5 MINUTES | COOKING TIME 5 MINUTES 

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Savoury Pancakes with Fried Egg

ABOUT THE RECIPE 

Why not try these savoury pancakes with a delicious fried egg? 

METHOD 

First, make the pancakes: 
In a large bowl beat the egg until fluffy. Add creme fresh and milk and stir until ingredients are combined. 
 
Slowly add the flour, baking soda and salt; gently whisk in. 
 
Lastly, fold in the chopped parsley and sun-dried tomatoes. 
 
Warm a pan over high heat. When hot, lower the temperature to medium-high, coat the pan with sunflower oil (or melted butter) and ladle in approximately 60 ml (1/4 cup) of batter. 
 
Cook the pancake for a few minutes until it starts to bubble, then flip it over and cook for another minute or so. 
 
Continue with the rest of the batter. Transfer the pancakes to a plate. 
 
To Make the eggs: 
Reheat the pan over high heat and coat it with oil. When it's really hot, crack in the egg close to the bottom of the pan. 
 
Let the egg cook until the edges are crispy and the egg white is cooked. 
 
Do the same with the other egg(s) and serve right away. 

INGREDIENTS 

1 large egg 
1/3 cup creme fresh 
200 ml milk 
170 self raising flour 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
6 sun dried tomatoes, finely chopped 
about 3 tablespoons fresh chopped parsley 
oil for greasing the pan 
 
1-2 tablespoons sunflower oil 
2 large eggs (or 4 if serving 4 people) 
1/2 small lemon 
freshly ground pepper and sea salt to taste 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Savoury Pancakes with Fried Egg

ABOUT THE RECIPE 

Why not try these savoury pancakes with a delicious fried egg. 

METHOD 

First, make the pancakes: 
In a large bowl beat the egg until fluffy. Add creme fresh and milk and stir until ingredients are combined. 
 
Slowly add the flour, baking soda and salt; gently whisk in. 
 
Lastly, fold in the chopped parsley and sun-dried tomatoes. 
 
Warm a pan over high heat. When hot, lower the temperature to medium-high, coat the pan with sunflower oil (or melted butter) and ladle in approximately 60 ml (1/4 cup) of batter. 
 
Cook the pancake for a few minutes until it starts to bubble, then flip it over and cook for another minute or so. 
 
Continue with the rest of the batter. Transfer the pancakes to a plate. 
 
To Make the eggs: 
Reheat the pan over high heat and coat it with oil. When it's really hot, crack in the egg close to the bottom of the pan. 
 
Let the egg cook until the edges are crispy and the egg white is cooked. 
 
Do the same with the other egg(s) and serve right away. 
 

INGREDIENTS 

1 large egg 
1/3 cup creme fresh 
200 ml milk 
170 self raising flour 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
6 sun dried tomatoes, finely chopped 
about 3 tablespoons fresh chopped parsley 
oil for greasing the pan 
 
1-2 tablespoons sunflower oil 
2 large eggs (or 4 if serving 4 people) 
1/2 small lemon 
freshly ground pepper and sea salt to taste 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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