There's no better way to start a Saturday or Sunday than with a relaxed brunch with friends or family; especially in the dreary months of January and February.
We've teamed up with Amy-Beth Ellice, England's youngest published cookery author, to inspire you with a delicious but easy to make savoury pancake recipe.
(Makes 6-8 small pancakes)
- 2 eggs
- 150ml milk
- 150g (5oz) self-raising flour
- ½ teaspoon baking powder
- 2 spring onions, finely sliced
- 1 tablespoon chopped chives
- 1 tablespoon chopped dill
- Zest of half a lemon
INGREDIENTS TO SERVE
- Smoked salmon
- Sliced avocado
- Poached eggs
- Chives and dill
- Sliced spring onions
- Lemon zest and juice
- Freshly ground black pepper
- In a mixing bowl whisk together the eggs and milk, then add the flour and baking powder and mix until you have a smooth batter. Stir in the spring onions, chives, dill and lemon zest.
- Heat a knob of butter with a drizzle of oil in a frying pan. Working in batches, spoon about three tablespoons of the batter into the pan for each pancake. Fry for 2-3 minutes until bubbles start to appear on the surface before turning over and frying the other side for a further 2-3 minutes until golden brown. Place your pancakes onto a baking sheet in an oven on a low heat to keep them warm whilst you’re cooking the rest of the mix.
- To make the perfect poached egg, crack the egg and strain it using a slotted spoon or strainer to get rid of the watery part of the egg white. Bring a pan of water to the boil then stir the water using a spoon to create a vortex before gently dropping the egg into the centre of the pan. Turn off the heat and leave it to sit in the water for 1½ - 2 minutes until the egg white is translucent. Take the egg out of the water using a slotted spoon and place it on top of your pancakes.
- Serve the pancakes with smoked salmon, sliced avocado and a poached egg. Scatter with finely sliced spring onion, chopped chives and dill, lemon zest, a squeeze of lemon juice and freshly ground black pepper.