fried eggs and pancakes in the same dish

Chef and author Sara Døscher visited the kitchen today. If she has a choice between pancakes and fried eggs, it’s hard to choose – here’s Sara’s recipe for “panceggs”.


What do you need for the pancake tube (4 pers):

  • 2.5 dl wheat flour
  • 2 eggs
  • 2.5 dl of milk
  • A pinch of salt
  • 1 tablespoon neutral oil
  • Butter for frying
  • Add 4 eggs (for fried eggs)

This is what you do:

Find two cooking bowls and a whisk. Poach the eggs in a bowl and beat well. Combine flour and salt in the other bowl. Add a little and a little of the flour mixture to the eggs while whisking all you can – to avoid lumps. When the flour, salt and eggs form a smooth, thick mixture, start thinning out the milk, a little at a time, whisking evenly. Finally, mix in the oil and voila – the dough is ready.

Heat a pan and melt a knob of butter in the pan. Pour over the pancake batter in a circle, ie not all over the pan, but a ring around the edge, so that there is room for a fried egg in the middle. When the pancake batter starts to stick a little, cook an egg in the middle. As soon as the egg seems cooked, turn the four “faces” of the pancake towards the center. Using a spatula, peel off your “fried egg” as soon as it is cooked.

Choose a topping you like, such as shredded cheese, green sauce, or red sauce. Sliced ​​avocado is also a delicious side dish, as is my Beet Hot Pink Yogurt Dressing. There are no restrictions here – use your imagination and support your “panceggs” so they become colorful and tasty! It was nothing!

Green Sauce (Green Salsa)

What do you need:

  • 4 garlic cloves
  • 5 dl parsley leaves
  • 1.2 dl thistle oil or other neutral oil (or olive oil if you want the taste)
  • 1 pinch ground cumin
  • 1 teaspoon of salt

This is what you do:

Put all the ingredients in a blender/food processor and blend until you get a smooth sauce. Remember that the sauce is best a minute (completely fresh), as it quickly loses much of its fresh green color if left overnight.

Red sauce (Salsa Roja)

What do you need:

  • 1 kg ripe Italian tomatoes
  • 2 green Jalapeno peppers (fresh, not canned). If you like it less strongly, you can use “Padrones” green peppers instead.
  • 1/2 large yellow onion
  • 2 cloves garlic
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons good olive oil (extra virgin)
  • Salt

This is what you do:

Put all the ingredients in a blender/food processor and blend until you get a smooth sauce. Put a little olive oil in a pan and heat it up. Add the red sauce, salt. Bring to a boil and lower the heat. Let the sauce simmer for 15 to 20 minutes. Taste again, add salt (or a few drops of lemon) if you think it is necessary.

This sauce will keep for a long time in the fridge. Cool it and place it on a glass with a lid. Store it in the refrigerator until use. Delicious as a topping on a variety of dishes – everything from “panceggs” to tacos!

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