• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit browser-update.org to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Account login
Advanced search

Savoury Pancake Stacks

Jump to recipe
Preparation time: 40 min
Serves 4 people
4.8 Average Rating

Move over sweet pancakes, this Savoury Pancake Stack transforms brunch into something bold and satisfying.

Stacks of golden pancakes are filled with sundried tomatoes, fresh herbs and a hit of parmesan, then layered with crème fraîche and smoked salmon. On top is the crown jewel: a perfectly fried egg. This is a stunning, high-protein savoury stack that’s ideal for lazy weekend brunches or casual entertaining.

Print Recipe
Published

Ingredients

Batter
  • 3 eggs
  • 1 cup milk
  • 50g salted butter, melted
  • 1½ cups plain flour
  • 2 tsp baking powder
  • ½ cup finely shredded Parmesan
  • 1 bunch chives, chopped
  • ⅓ cup marinated sundried tomatoes, finely chopped
  • ⅓ cup parsley, finely chopped 
  • ½ cup butter, diced into small cubes (for cooking)
Topping
  • 200ml crème fraîche
  • 150g smoked salmon slices
  • 4 fried eggs
  • Extra chopped chives, to garnish

Method

Cook Mode
Prevents screen sleep mode
  1. In a large jug or bowl, whisk eggs, milk and butter until smooth.
  2. Sift flour and baking powder into a large bowl. Make a well in the centre of the dry ingredients. Whisk in milk mixture to make a smooth batter.
  3. Stir in parmesan, chives, tomatoes and parsley. Season with pepper.
  4. Heat a large, non-stick frying pan over medium-low heat. Melt in a couple of cubes of butter, then working in batches of 3, pour ¼ cups of batter into the pan. Spread batter out slightly. Cook for 2-3 minutes, until bubbles break on the surface and the underside is golden brown. Flip over and cook for 2 minutes until cooked through.
  5. To serve, stack 2-3 pancakes per person, layering them with crème fraîche and smoked salmon. Top each with a fried egg. Garnish with extra chives.

Video

Notes

  • Adjust the temperature between medium and medium-low to not overbrown before pancakes have cooked through. To test if cooked through, pancakes should feel firm to the touch in the centre. 
  • Keep pancakes warm in a low oven, covered in foil while making the remaining pancakes.
  • To reduce the kilojoules and saturated fat from this dish, replace crème fraiche with ricotta or cottage cheese, and use less butter for frying.
  • Nutritional analysis is based on 4 serves (one fried egg per serve). It also assumes not all the butter for frying is absorbed (⅓ cup butter is used in the analysis rather than the full ½ cup).

Nutrition Per Serve

  • 365g Serving size
  • 3895kJ 931kcal Energy
  • 36g Protein
  • 65g Total fat
  • 38g Saturated fat
  • 48g Carbs (total)
  • 11g Carbs (sugar)
  • 1185mg Sodium
  • 4g Fibre
  • 7.2µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.8

5 reviews

More great recipes