These savory pancakes are easy enough for lazy weekend mornings, but impressive enough to wow a crowd for Mother's Day brunch. I love how adaptable this recipe is — using up extra herbs, greens and vegetables. Spelt is an ancient grain that creates a hearty and nutty flour that is more nutritious and easier to digest that white or whole wheat flours.
Savory Ancient Grain Pancakes with lox and poached egg
For the Pancakes
1 cup spelt flour
1 teaspoon baking powder
½ teaspoon salt
1/4 teaspoon black pepper
1 cup milk (almond, coconut or plain)
5 tablespoons minced herbs (chives, parsley)
1/4 cup green onions, minced
½ cup finely chopped cooked vegetables or raw leafy greens (I love using leftover roasted broccoli or cauliflower or shredded kale)
3/4 cup hard cheese, shredded (parmesan, raw white cheddar)
1 Tbs white vinegar
Smoked salmon or lox
1. In a large mixing bowl whisk together flour, baking powder, salt and pepper until well distributed.
2. In a small bowl whisk the egg. Then whisk in the milk and herbs followed by the cheese and vegetables and/or greens.
3. Stir the egg/herb/vegetable mixture into the flour mixture until well incorporated.
4. Heat a large cast iron skillet on medium heat. Once hot, add 1-2 Tbs. heat resistant fat (coconut oil, avocado oil, ghee)
5. Scoop ¼ cup batter onto skillet and fry pancakes until bubbling on edges. Flip and cook 2-3 minutes more until center of the pancakes are cooked through. (You can store these in a 250 degree oven while you work in batches.
6. Meanwhile, bring 2 quarts water to low boil. Add ½ -1 Tbs. white vinegar (this helps keeps the eggs together). Gently crack egg into water and simmer for 3-5 minutes or until egg is cooked as you like it. (3 minutes = runny yolk, 5 = fully cooked)
7. Plate pancakes and top with smoked salmon/lox, a poached egg and extra minced herbs to garnish.