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Brunch pancakes at The Athenaeum

28th January 2021

PANCAKE INGREDIENTS

200g self raising flour
1tsp baking powder
200ml milk
3 eggs
25g melted butter, plus extra for frying
2tbsp chopped chives, plus more to serve

TOPPING INGREDIENTS

4 eggs
4 slices of thick cut ham, halved
4 small handfuls of spinach leaves
20g harissa paste

METHOD

  1. Whisk all of the pancake ingredients together, minus the chives. Add some seasoning to taste and whisk until the batter is smooth.
  2. Stir in the chives.
  3. Melt a small knob of butter in a large non-stick frying pan over a medium to low heat.
  4. Pour 2 tbsp of the pancake mix into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes cooking at the same time. Cook the first side for 1-2 minutes then flip and cook for 1 more minute. Continue until all the mixture is used up.
  5. Heat an oven to its lowest setting, stack the cooked pancakes onto a baking trying and place in the oven. This will keep the pancakes warm while you cook the rest.
  6. Add a little oil to a frying pan and crack in your eggs, cooking until they are done to your liking. 2-3 minutes will produce a set, firm white and a partially runny yolk. Cook a little longer for a soft yolk or for eggs ‘over easy’ flip the egg after 3 minutes to cook the yolk a little more.
  7. To serve, stack the pancakes adding  harissa paste, ham and spinach leaves between layers.
  8. Top with the fried egg, chives, black pepper and enjoy!

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