Savory Cornmeal Pancake Topped with Egg and Herbs

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Savory Cornmeal Pancake Topped with Egg and Herbs is a delightful breakfast that combines the heartiness of cornmeal with the richness of a sunny-side-up egg and the freshness of herbs. This dish is not only visually appealing but also offers a satisfying start to your day. With its crispy edges and fluffy center, it’s a delicious way to enjoy a savory pancake that is both easy to make and filling.

Why You’ll Love This Recipe

This savory cornmeal pancake recipe is perfect for those who crave a hearty breakfast without the fuss. Here’s why you’ll enjoy it:

• Quick to prepare, making it ideal for busy mornings.
• Versatile; customize with your favorite herbs and toppings.
• Nutritious, providing a good balance of carbs and protein.
• Perfectly crispy on the outside and fluffy inside.
• Great for meal prep; enjoy them throughout the week.

Ingredients

• 1 cup cornmeal
• 1 cup milk
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons butter, melted
• 2 tablespoons fresh herbs (like chives, parsley, or cilantro), chopped
• Additional butter or oil for cooking
• Salt and pepper, to taste

How to Make Savory Cornmeal Pancake with Egg

1. In a mixing bowl, combine the cornmeal, baking powder, and salt. Stir until well mixed.
2. In a separate bowl, whisk together the milk, 1 egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped herbs.
4. Heat a non-stick skillet over medium heat and add a bit of butter or oil.
5. Pour about ½ cup of the batter into the skillet for each pancake. Cook for 3-4 minutes or until bubbles form on the surface and the edges look set.
6. Carefully flip the pancake and cook for an additional 2-3 minutes until golden brown. Remove from the skillet and keep warm.
7. In the same skillet, crack the remaining egg and cook to your desired doneness, seasoning with salt and pepper.
8. Top each cornmeal pancake with the cooked egg and garnish with additional fresh herbs.

Tips for the Best Results

• Ensure your skillet is adequately heated before adding the batter for a perfect crisp.
• Adjust the consistency of the batter with more milk if it’s too thick.
• Don’t overcrowd the skillet; cook pancakes in batches for even cooking.
• Use a spatula to gently flip the pancakes to avoid breaking them.

Easy Variations

• Add cheese like feta or cheddar to the batter for a savory twist.
• Incorporate veggies such as spinach, bell peppers, or corn into the batter.
• For a spicier option, add a pinch of cayenne pepper or chopped jalapeños.
• Serve with avocado slices or a dollop of sour cream for extra creaminess.

What to Serve With It

• Fresh fruit salad for a light and refreshing side.
• Crispy bacon or sausage for a protein-packed breakfast.
• A side of sautéed greens, like spinach or kale, for added nutrients.
• Sweet chili sauce or hot sauce for those who enjoy a little heat.

Storage and Reheating

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Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave for about 30 seconds. They can also be frozen for up to a month; simply thaw and reheat when ready to enjoy.

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