This recipe is all about making a super yummy and quick breakfast that you can easily whip up in just 5 minutes. It’s like making little pancakes filled with tasty cheese, a kick from hot pepper, and some fresh parsley. You mix everything together, then cook them in a pan while your tea is getting ready. It’s perfect for mornings when you want something delicious and satisfying but don’t have a lot of time. Get ready to enjoy a breakfast that’ll make your taste buds dance!
Ingredients:
- 3 eggs
- 50 grams of white cheese (crumbled or finely chopped)
- 50 grams of grated cheddar cheese
- 1 glass of milk (approximately 240 ml)
- 6 sprigs of parsley, finely chopped
- 1 hot pepper, finely chopped (adjust to taste for spiciness)
- 1 teaspoon red pepper flakes (for a bit of extra heat)
- 1 teaspoon of salt
- 1 packet of baking powder (about 1 tablespoon or 14 grams)
- 4.5 cups of flour (adjust as needed to get the right batter consistency)
- Liquid oil for frying (sunflower, canola, or any neutral oil works well)
Instructions:
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs lightly. Add the glass of milk and stir to combine.
- Add Cheeses and Seasonings: To the egg mixture, add the crumbled white cheese, grated cheddar cheese, finely chopped parsley, and chopped hot pepper. Sprinkle in the red pepper flakes and salt. Mix everything well to distribute the flavors evenly.
- Incorporate Dry Ingredients: Add the baking powder to the mixture, then gradually start incorporating the flour. Add the flour until the batter reaches a consistency that is thick but still pourable, similar to a pancake batter. You might not need all the flour, or you may need a bit more, depending on the moisture content.
- Heat the Pan: Place a non-stick frying pan over medium heat and add a little liquid oil, just enough to lightly coat the bottom.
- Cook: Once the oil is hot, spoon the batter into the pan to form small pancakes. Depending on the size of your pan, you might be able to cook a few at a time. Cook for about 2-3 minutes on one side until you see bubbles forming on the surface and the edges start to look cooked. Flip and cook for another 2-3 minutes on the other side until golden brown and cooked through.
- Serve: Transfer the cooked pancakes to a plate. They’re best enjoyed warm, straight from the pan.
These savory pancakes are a fantastic, filling start to the day, combining the rich flavors of cheese with fresh herbs and a kick of heat from the pepper and pepper flakes. Perfect for enjoying with a cup of tea or coffee!
