Pancakes are a brunch classic but they can also make a lovely starter, when you give them a savoury spark of Chermoula, our signature paste of coriander, cumin and pickled lemon…with a little chilli to bring it all together.

Topped off with a precisely poached egg, this Pancake recipe is the perfect cure for the morning after the night before.

Ingredients

3 tbsp Cornicabra Extra Virgin Olive Oil

Salt and black pepper

2 tbsp Chermoula Paste, plus 1 tsp for garnish

6 level tbsp white self-raising flower, sieved

125ml natural unsweetened yoghurt

1 medium free range egg, lightly beaten

2 medium free range eggs to poach (very fresh)

20g fresh coriander, finely chopped leaves and stems, plus extra leaves to garnish

Ingredients

3 tbsp Cornicabra Extra Virgin Olive Oil

Salt and black pepper

2 tbsp Chermoula Paste, plus 1 tsp for garnish

6 level tbsp white self-raising flower, sieved

125ml natural unsweetened yoghurt

1 medium free range egg, lightly beaten

2 medium free range eggs to poach (very fresh)

20g fresh coriander, finely chopped leaves and stems, plus extra leaves to garnish

1

Fill a medium pan with water and bring to the boil.

2

Combine the Chermoula paste with the flour, yoghurt, beaten egg, fresh coriander and season with salt and pepper; mix well to ensure a consistency of a thick batter.

3

Heat the Extra Virgin Olive Oil in a large non-stick frying pan over a medium heat and spoon in the batter to create 4 equal sized pancakes, cook for 3-4 minutes on each side.

4

Meanwhile, for soft poached eggs crack into the boiling water and reduce to a simmer for 2-3 minutes, remove the eggs with a slotted spoon and drain on kitchen paper.

5

Serve 2 pancakes per person topped with a poached egg each. Garnish with dots of the remaining Chermoula paste, fresh coriander leaves and salt and black pepper.

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