For breakfast or brunch, Egg Stuffed Pancakes combine airy pancakes with flavorful scrambled eggs for a balanced meal. A protein-rich egg mixture and soft pancakes make this meal gratifying and decadent.
The filling may be changed with veggies, cheese, or meats to make these pancakes distinctive. Whether served as a quick breakfast or a fancy brunch dish, these stuffed pancakes are sure to impress!
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 3/4 cup milk
- 1 tablespoon melted butter or oil
For the Egg Filling:
- 4 large eggs
- 1 small onion, finely chopped
- 1/4 cup spinach, finely chopped
- 1/4 cup bell peppers, finely chopped
- Salt and pepper to taste
- 1/2 teaspoon red chili flakes (optional)
- 2 tablespoons grated cheese (optional)
For Cooking and Assembly:
- 2 tablespoons oil or butter
Instructions
Step 1: Make pancake batter
Mix flour, sugar, salt, and baking powder in a bowl. In another bowl, mix egg, milk, and melted butter. Pour wet ingredients into dry ingredients and mix until smooth and lump-free.
Step 2: Make Egg Filling
Whisk eggs with salt, pepper, and red chili flakes in a bowl. Sauté chopped onion, bell peppers, and spinach in a tablespoon of oil in a pan over medium heat for 2-3 minutes. Add whisked eggs to the skillet and scramble until set. Stop cooking and set aside.
Step 3: Cook pancakes
A non-stick pan or griddle should be lightly greased with butter or oil over medium heat. Spread 1/4 cup pancake batter in a circular on the skillet. Cook for 2-3 minutes until bubbles appear, then turn and cook until golden brown. Repeat with remaining batter.
Step 4: Gather Pancakes
Place a cooked pancake on a clean surface. Spoon scrambled egg filling onto half the pancake. Sprinkle grated cheese if desired.
Step 5: Fold pancake
Gently fold the pancake in half to surround the contents and keep its form. Repeat with remaining pancakes and filling.
Step 6: Optional Toast Stuffed Pancakes
Toast folded pancakes in a skillet with butter or oil for 1-2 minutes per side until golden brown for a crispier crust.
Step 7: Decorate and Serve
If desired, garnish packed pancakes with fresh herbs or honey. Heat and serve with ketchup, sour cream, or yogurt.
Conclusion
Egg Stuffed Pancakes combine airy pancakes with delicious scrambled eggs. Made with Eggoz, this recipe is easy to make, highly customizable, and suitable for both kids and adults. Today, try this protein-packed dish for a tasty, anytime supper!