This is a really unusual savoury combinaion that makes great brunch for the weekend. Also perfect for a pancake day cook‐up with friends.
Serves: 2
Preparation time: 5 mins
Cooking time: 10 mins
Ingredients:
- 3 tbsp BELAZU Early Harvest Extra Virgin Olive Oil
- Salt & black pepper
- 2 tbsp BELAZU Coriander and Cumin paste, plus 1 tsp for garnish
- 6 level tbsp white self‐raising flour, sieved
- 125ml natural unsweetened yoghurt
- 1 medium free range egg, lightly beaten
- 2 medium free range eggs to poach (very fresh)
- 20g fresh coriander, finely chopped leaves and stems, plus extra leaves to garnish
Method:
- Fill a medium pan with water and bring to the boil
- Combine the BELAZU Coriander and Cumin paste with the flour, yoghurt, beaten egg, fresh coriander and season with salt and pepper; mix well to consistency of a thick batter.
- Heat the Olive Oil in a large non‐stick frying pan over a medium heat and spoon in the batter to create 4 equal sized pancakes, cook for 3‐4 minutes each side.
- Meanwhile, for soft poached eggs crack into the boiling water and reduce to a simmer for 2‐3 minutes, remove the eggs with a slotted spoon and drain on kitchen paper.
- Serve 2 pancakes per person topped with one poached egg each. Garnish with dots of the remaining BELAZU Coriander and Cumin paste, fresh coriander leaves and salt and black pepper.
Recipe by kind permission of Belazu