Savoury pancakes with fried eggs recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 368 calories / serving
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Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.

Add teaspoons of the melted butter to a small frying pan and heat over a medium heat. Fry the pancake batter, 2 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.

Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.

Place the sugar, chopped tomatoes and seasoning in a small saucepan and bring to a simmer over a medium heat for 3-4 minutes.

Meanwhile, heat the sunflower oil in a large frying pan over a moderate heat and fry the eggs, in batches if necessary.

Arrange a few pancakes on each serving plate, then top each with a fried egg, a couple of generous tablespoons of the tomatoes and top with a small handful of spinach leaves. Garnish with the sliced chilli and drizzle the olive oil on top. Serve immediately.

  • Ingredients

  • 50g spinach leaves
  • 25ml extra-virgin olive oil
  • 1 large mild green chilli, de-seeded and finely sliced
  • 25ml sunflower oil
  • 4 medium eggs
  • 400g canned chopped tomatoes
  • 1tsp sugar
  • salt
  • pepper
  • For the pancakes

  • 100g plain flour
  • 1 large egg
  • 300ml milk
  • 25g butter, melted
  • Energy 1540kj 368kcal 18%
  • Fat 22g 32%
  • Saturates 7g 37%
  • Sugars 8g 9%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 27.1g Protein 17g Fibre 2.3g


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