Persian Egg Pancakes

Egg pancakes are easy and fun breakfast. You can prepare your butter overnight and next day in few minutes you would have tasty egg pancakes.

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You may serve these pancakes with sugar but they go well with anything. I am telling this because I have tried and that’s why today I have served these pancakes with 3 different things: fried onions, fried tomato and fired shredded meat 🙂

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Egg pancakes

Ingredients

3 eggs

1 ¾ cups plain flour

350 ml warmed milk

Salt – pepper to taste

¼ cup melted butter

Ingredients for filling

3tbsp fried onions

3tbsp fried tomatoes

3tbsp fried meat

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Method

Whisk eggs in a large bowl. Add warmed milk and melted butter. Whisk to combine. Add flour, salt and pepper. Carry on beating until the batter is entirely lump free.

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Preheat the oven to 180C.

Heat a frying pan over medium heat. Once the pan is hot, ladle one small tea cup batter into the pan. Tilting the pan to move the mix around the pan. Cook for few seconds until golden, then flip over and cook other side.

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Pile the pancakes. Now, spread about 1tbsp of each filling on the pancake, fold up sides and bring to gather, as you see in the photo. Put small piece of butter top of each pancake. Place them in the oven and cook for 4-5 minutes.

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Remove from the oven. Serve them with rice or meat, they go very well with cooked rice or meat dish.

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