Serves : 4 pancakes
Preparation time : 5 minutes
Cooking time : 15 minutes
- ¼ cup plain flour
- ½ cup water
- 2 eggs
- ¼ tsp of sea salt
- dash of ground cinnamon
- ¼ cup of chopped spring onion
- 1 small yellow onion
- 1 medium tomato
- 2 button mushrooms (optional)
- 4 eggs (1 for each pancake)
- ½ cup of chopped coriander
- ¼ of sea salt
- ¼ tsp of ground black pepper
- ¼ tsp of turmeric powder
- ¼ tsp of ground coriander seeds
- ¼ tsp of cumin powder
- ½ tsp of garam masala
- 6 tbsp of extra virgin olive oil
Peel and chop a small yellow onion.
Wash and chop a medium size tomato. Get rid of the seeds.
Clean and dice the mushrooms.
Wash and chop the coriander.
Wash and chop some spring onions.
Put the plain flour in a big bowl, add 1/4 tsp of sea salt.
Then crack 2 large eggs in and mix well.
Then add the water and chopped spring onion and mix again.
Add a dash of ground cinnamon at the end and mix well.
Heat up a non-stick pan and brush some oil on the pan. Then pour a quarter of the batter in the pan.
Once the pancake is set, flip it with two spatulas.
The pancake is very thin and delicate, so it only takes a few minutes to cook. Get it out of the pan and set aside.
Heat up a non-stick pan and add about 1 tbsp of extra virgin olive oil. Stir fry a quarter of the chopped onion, mushrooms and tomato briefly.
Season the ingredients with a pinch of ground coriander seeds, cumin powder, garam masala, turmeric powder, sea salt and ground black pepper. Mix all the ingredients and spices together.
Crack an large egg in a bowl, season it with a pinch of salt, and beat it.
Then pour the egg mixture over the vegetables in the pan evenly.
Sprinkle some chopped coriander over the egg.
While the egg is still runny, place the pancake on top and press it gently.
Flip the egg pancake.
Roll the egg pancake with 2 spatulas and form a wrap.
This is my favourite breakfast. It is so flavourful and warm. Love it!
Check out the cooking video