It’s another lazy, cloudy, sleepy Sunday morning here in Boston. It’s really quite nice… and with nothing on today’s agenda I plan on fully soaking it up…. at least for a while until it’s time to complete my Sunday chores. I’m not sure if anyone agrees, but if I don’t get all my tings straight on Sunday I feel off for the entire week. Groceries, meal prep, lunches, laundry and tidying… Monday’s are tough enough without having all your ducks in a row.
Enough about Monday though, let’s celebrate Sunday. Plus it’s about time for Patriot’s kick off – there are far more important things going on at this moment.
For brunch this am: Savory Vegetable Pancakes with Poached Eggs.
This was a first for me and I had high hopes that this pancake would be the right amount of crisp and squish and savor along with a nice pancake consistency. It didn’t disappoint.
Ingredients n’ thangs:
- Yellow Onion
- Green Onions
- 2 Cups Broccoli Slaw (store bought or grated on your own)
- 1 Cup Flour
- 1/2 Teaspoon Baking Soda
- Pinch of Cayenne Pepper
- 3/4 Cup Shredded Cheese
- 1 Cup Milk
- 1 Egg
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
(You’ll also need additional eggs to poach )
Preheat oven to 200 degrees. You’ll want to keep the pancakes warm while you poach your eggs.
Start by dicing 1/2 of a yellow onion. Sauté in olive oil until slightly soft and then add about 2 cups of your broccoli slaw. Allow this mixture to cook until vegetables are soft.
Whisk together the milk, egg and cheese. Add the vegetables and mix well. Pour wet mixture over all dry ingredients and stir well.
Cook pancakes in a skillet using 1/4 cup of the batter for each pancake. Stack pancakes up and top with a poached egg.
A nice runny yolk is key here as long as you like that sort of thing. You could also get real fancy and add some lemony hollandaise or hot sauce.
Directions on how to poach an egg available in previous post: Avocado Toast with Poached Egg
Follow me on Instagram @mymorningbite !
Recipe altered from “edible San Fransisco”.