Filter
Reset
Sort ByRelevance
Jteffs
American pancake with tomato and egg
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix in a bowl the self-rising flour with some salt. Add the buttermilk and cold water with a spatula.
-
Stir in 1/3 of the eggs and stir everything into a smooth batter.
-
Heat a knob of butter in a frying pan and bake 8 pancakes of Ø 10 cm from the batter.
-
Always spoon 2 pieces of batter into the frying pan with a ladle and fry the pancakes until bubbles appear on top. Turn the pancakes over and bake the other side until golden brown.
-
Keep the pancakes on a plate under aluminum foil warm and fry the following pancakes.
-
In the meantime, heat the remaining butter in another frying pan and fry four fried eggs on a low heat.
-
Halve the to and cut the chives and leaf parsley fine.
-
Brush the pancakes with fresh cream cheese and place a pancake with the cream cheese in each dish.
-
Divide half of the herbs and sprinkle with salt and pepper.
-
Put another pancake with the fresh cream cheese on top.
-
Divide the rest of the herbs and cover and cover with a fried egg. Sprinkle the egg with salt and pepper.
Blogs that might be interesting
-
15 minLunchyoung leaf lettuce with baby spinach, grilled pepper mix, kidney beans in pot, Bettine Blanc goat cheese 45, dressing balsamic,freckles and foods goat cheese salad
-
10 minLunchBatard multigrain, mustard, ham, old cheese, tomato,multigrain toast with old cheese
-
15 minLunchBrown bread, celery salad, walnut, smoked chicken fillet (meat products), Apple,smoked chicken, sellerie and walnuts
-
25 minLunchbutter, grandmother's meatballs, forest outing, mayonnaise, Piccalilly, milk rolls, lamb's lettuce,roll of ball and piccalilly-mayo
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it