Equipment
Ingredients
Savory Pancake Batter
- 150 g all-purpose flour
- 5 g baking powder
- 2 g baking soda
- 3 g kosher salt
- 240 ml buttermilk, room temperature
- 1 egg, room temperature
- 30 g unsalted butter, melted and slightly cooled
Toppings
- 100 g green peas, thawed if frozen
- 30 ml olive oil
- 4 egg
- 30 g scallions, thinly sliced
- 10 g red chili, thinly sliced, seeds removed for less heat
- 1 lemon, zested and cut into wedges
- 2 g flaky sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
Make a well in the center of the dry ingredients. Pour in the buttermilk, the single egg, and the melted butter. Gently fold the mixture with a spatula just until the dry ingredients are moistened. Lumps are acceptable. Let the batter rest for 5 minutes to hydrate the flour.
Heat a non-stick skillet over medium heat to approximately 175 C / 350 F. Lightly grease the pan with a small drop of oil or butter. Pour roughly 60ml portions of batter into the pan, cooking until the edges look dry and bubbles begin to pop on the surface, about 2 to 3 minutes.
Flip the pancakes using a spatula and cook the other side until deeply golden brown and cooked through, about 1 to 2 additional minutes. Transfer to a warm plate and repeat with the remaining batter.
Wipe out the non-stick skillet and return it to medium-high heat. Add the olive oil. Once shimmering, crack the remaining 4 eggs into the pan. Scatter the green peas around the eggs in the hot oil to warm them through.
Fry the eggs until the whites are set and the edges are crispy, about 2 to 3 minutes. For food safety, especially for vulnerable populations, cook until the yolks reach an internal temperature of 71 C / 160 F. If a runny yolk is preferred, pasteurized eggs are recommended. Remove from heat.
Divide the warm savory pancakes among serving plates. Carefully transfer one fried egg onto each stack of pancakes.
Spoon the warm peas and residual cooking oil from the skillet over the eggs and pancakes. Scatter the sliced scallions and red chili over the top. Use a microplane to shower fresh lemon zest over each plate, finish with flaky sea salt and cracked black pepper, and serve immediately with lemon wedges.
Chef's Notes
- Resting the pancake batter allows the starch molecules in the flour to absorb the liquid and swell, which creates a thicker batter and a noticeably more tender final crumb.
- Basting the egg whites slightly with the hot olive oil can help set the top of the whites faster while keeping the yolk perfectly intact.
- If your green peas are fresh rather than frozen, blanch them in salted boiling water for 60 seconds and immediately shock them in ice water before using them in this recipe.
- Consuming raw or undercooked egg yolks carries a risk of foodborne illness. Using pasteurized eggs provides peace of mind when serving brunch with runny yolks to vulnerable guests.
Storage
Refrigerator: 3 days — Store cooked pancakes and unmixed fresh toppings separately. Fried eggs do not keep well and should be made fresh.
Freezer: 1 month — Pancakes can be frozen in a single layer before transferring to an airtight container. Do not freeze the toppings.
Reheating: Toast pancakes in a toaster or warm oven. Prepare fresh eggs and toppings to serve.
