HERBY PIZZA PANCAKES

 
 
 
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Fancy a quick and tasty supper for one? Or how about a delicious lazy Sunday brunch? I’m talking eggs, pizza and pancakes all in one! The other day I was looking for a new savoury breakfast… my other half loves scrambled eggs and I love them every which way but this time I wanted something different, plus I was feeling a bit uninspired at the idea of cooking for one. My mind wandered to the window box of herbs that have gone into crazy growing mode with all the sun and rain and I decided on a herby omelette. While beating the eggs I thought to pop in some gram flour AKA chickpea flour for a bit of bite. Swirled into a pan with some sun dried tomatoes, chopped olives and a grating of parmesan, herby pizza pancakes were born. I hope you love them as much as I do.

 

INGREDIENTS

Serves 1-2

2 medium eggs
2½ tbsp gram flour
Handful rough chopped herbs: oregano, parsley, basil or any combo you like 
6 sun dried tomatoes in oil, sliced
Pinch sea salt and black pepper
Some freshly grated parmesan
A few olives, sliced
Ghee or coconut oil for frying

METHOD

  1. In a bowl, whisk the eggs and gram flour together until combined.

  2. Chop the herbs and mix in with the salt and pepper.

  3. Heat the pan with a teaspoon of ghee on medium heat until a drop of the batter sizzles.

  4. Scoop half the mixture into the pan and use the back of a wet spoon to smooth into a circle.

  5. Arrange half the olive slices and sun dried tomato pieces on top and finish with a sprinkle of parmesan.

  6. After a minute, when the bottom of the pancake lifts off easily, carefully flip the pancake and cook for 30 seconds to a minute on the other side, or finish under the grill for a fluffier pizza.

  7. Flip again onto a serving plate and repeat with the second half of the mixture.

East by West tip: If you’ve got guests coming, do the grill method so that you can serve them all at the same time. Multiply the batter, cook the underside of the pancakes, top with the parmesan and any other toppings and set aside on a baking paper liner tray. When you’re ready to eat give them a quick flash under a hot grill and serve!

Bonus tip: The pancakes are delicious with a rocket chutney.

 
VEGETARIAN, SUMMER, LUNCH, BREAKFASTJasmine Hemsley