Egg pancakes are easy and fun breakfast. You can prepare your butter overnight and next day in few minutes you would have tasty egg pancakes.
You may serve these pancakes with sugar but they go well with anything. I am telling this because I have tried and that’s why today I have served these pancakes with 3 different things: fried onions, fried tomato and fired shredded meat 🙂
Egg pancakes
Ingredients
3 eggs
1 ¾ cups plain flour
350 ml warmed milk
Salt – pepper to taste
¼ cup melted butter
Ingredients for filling
3tbsp fried onions
3tbsp fried tomatoes
3tbsp fried meat
Method
Whisk eggs in a large bowl. Add warmed milk and melted butter. Whisk to combine. Add flour, salt and pepper. Carry on beating until the batter is entirely lump free.
Preheat the oven to 180C.
Heat a frying pan over medium heat. Once the pan is hot, ladle one small tea cup batter into the pan. Tilting the pan to move the mix around the pan. Cook for few seconds until golden, then flip over and cook other side.
Pile the pancakes. Now, spread about 1tbsp of each filling on the pancake, fold up sides and bring to gather, as you see in the photo. Put small piece of butter top of each pancake. Place them in the oven and cook for 4-5 minutes.
Remove from the oven. Serve them with rice or meat, they go very well with cooked rice or meat dish.
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Published by rozinaspersiankitchen
Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine.
I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, ....
I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother.
Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them.
All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them.
So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :)
Thank you for visiting my website.
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