200g self raising flour
1tsp baking powder
25g melted butter, plus extra for frying
2tbsp chopped chives, plus more to serve
4 slices of thick cut ham, halved
4 small handfuls of spinach leaves
20g harissa paste
- Whisk all of the pancake ingredients together, minus the chives. Add some seasoning to taste and whisk until the batter is smooth.
- Stir in the chives.
- Melt a small knob of butter in a large non-stick frying pan over a medium to low heat.
- 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.
- 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.
- 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.
- To serve, stack the pancakes adding harissa paste, ham and spinach leaves between layers.
- Top with the fried egg, chives, black pepper and enjoy!