Spicy brunch egg pancake roll
Savoury pancakes filled with chilli, spring onions and a fried egg make a quick and filling budget brunch. Roll them up and wrap in foil to make them portable.
This easy pancake recipe has other fillings to try such as or .
Ingredients
For the pancakes
- 1 large free-range eggs
- 50²µ/1¾´Ç³ú plain flour
- pinch salt
- 100ml/3½fl oz milk
- knob of butter, for frying
For the topping
- 2 free-range eggs
- dash vegetable oil, for frying
- 30g/1oz frozen peas
- 2 spring onions, trimmed and finely sliced lengthways
- 1 red chilli, deseeded and finely sliced lengthways
- ½ lemon, juice only
- salt and freshly ground black pepper
Method
To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.
Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.
For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well.
Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve
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