Recipe: Pancake br(egg)fast bake

Ingredients

Pancakes
½ Sasko pancake mix (250g)
1 extra large egg
500ml water
25ml vegetable oil
20ml brown vinegar

Br(egg)fast bake
1 ½ tbsp olive oil
1 onion, finely chopped
1 small clove garlic, crushed
250g sliced button mushrooms
½ tsp dried thyme
½ tsp dried rosemary
Sea salt and freshly ground pepper, to taste
Juice of half a lemon
2 handfuls of baby spinach
1/3 to ½ cup cream
1 cup cooked diced bacon (optional)
Salt and pepper
4-5 eggs
1 ½ cups grated mozzarella cheese
1 tbsp parsley, chopped

Method

1. Prepare the pancake mix according to the pack instructions.

2. Heat oil in a pan and fry the pancakes. Set aside to cool.

3. For the filling, heat oil in a large pan over high heat and cook mushrooms for about 5 minutes. Add in onion, garlic, thyme, rosemary and cream.

4. When sauce is thick, season with salt, pepper and lemon juice. Add spinach and let wilt. Stir to mix, then remove from heat.

5. Preheat the oven to 220°C. Line a small square baking dish with baking paper.

6. On a clean work surface, overlay two pancakes by 7 cm. Spoon 2 large tablespoons of the creamy filling in the centre of the pancakes. Sprinkle some crispy bacon pieces over the top of the filling (optional).

7. Beat an egg in a small bowl, then brush all corners of the pancakes with the egg wash.

8. Roll the pancakes into a log, then roll the log into a coil shape.

9. Place the pancake rolls in a lined baking dish and brush with the remaining egg wash. Sprinkle with grated cheese.

10. Make a divot in the centre of each pancake roll with the back of a spoon. Crack an egg into each divot.

11. Bake for 10 to 15 minutes until pancakes are crispy and golden. Garnish with parsley and enjoy.

Recipe supplied by Foodies of SA

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