Discover our savory microgreen pancakes and treat your palate to a delicious breakfast or brunch.
This time we've teamed up with Shadaé Williams from @measureupvids to bring you this delicious, savory pancake recipe with microgreens!
1 serving, 15 minutes
Ingredients for pancakes:
- ½ cup flour
- 1 egg
- ½ cup milk
- 1 tablespoon brown sugar
- 1 teaspoon of salt
- 1 tablespoon olive oil
Ingredients for the toppings:
- 1 cup of arugula
- 4 ounces cherry tomatoes
- 1/4 cup shaved Parmesan cheese
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
- 2 tablespoons of sweet & savory jam/spread
- 1 seed pad of rocket microgreens or pak choi microgreens
Preparation :
- Put the egg, milk and olive oil into a bowl and mix well.
- Place the dry ingredients (flour, salt and brown sugar) in a separate bowl and mix well.
- Add the wet ingredients to the bowl with the dry ingredients and whisk until smooth.
- Brush the bottom of a heavy pan with butter or olive oil and pour in the batter.
- Make sure to spread the dough evenly.
- Turn the pancake over after 5 minutes.
- Prepare a mini salad with the desired topping (arugula, tomatoes, Parmesan cheese, red wine vinegar).
- After baking, spread the pancake with your preferred savory/sweet jam.
- Top with lettuce, microgreens and a pinch of salt.
- Enjoy!
