Sunday pancakes are the best thing about weekends. But last weekend I made the savoury kind. With cheese. And topped with a poached egg. It looked damn cute and tasted damn good. What’s not to like? Cheese, runny egg and spicy sriracha. With my hot cuppa it was the perfect breakfast. If poaching eggs scare you, welcome to my world. I can’t get it to look like a perfect quenelle. But I do have my little trick that saves the day and gives me a poached egg, slightly disfigured nevertheless.
The recipe of the pancakes is pretty close to the sweet ones we’d make, but I used buttermilk instead of regular milk and skipped the sugar. Stack the pancakes (I actually could eat just one) and top them with the poached egg. Drizzle with sriracha or any hot sauce you may have. Voila!
Flour – 1/2 cup
Baking powder – 1 tsp
Salt – 1 pinch
Paprika/pepper powder – 1/2 tsp
Thyme or any dried herbs you may have – 1 tsp
Egg – 1 separated
Oil – 1 tbsp
Buttermilk – 1/2 cup (+ 1 tbsp in case the batter is too thick)
Cheese – 1/2 cup grated
Sriracha or any spicy sauce – 2 tsp
Mix together the flour, salt, baking powder, paprika/pepper and herbs.
In another bowl, mix the egg yolk, buttermilk and oil together.
Gently fold the dry ingredients into the wet ones.
Now whisk the egg white till fluffy and slowly mix into the batter. Be careful not to over mix or whisk too fast else the pancakes won’t turn light and fluffy.
Heat a nonstick pan and pour a ladleful of the batter.
Add a tbsp of the grated cheese in the centre. Pour just enough batter on top of the cheese to cover it.
Once it starts bubbling on the sides, carefully flip it over. It’ll take another minute or so to cook the other side.
Now bring a pot of water to a gentle boil. Crack an egg into a ladle.
Gently lower the ladle into the water and leave it there for around 4 mins or till the white has set and the yolk is still runny. Take a spoon and scoop the egg out carefully and place it on top of the pancake.
Drizzle with sriracha or any spicy sauce.