This Boiled Egg with Onion Leaves Pancake is a savory, hearty dish that combines the flavors of boiled eggs, aromatic onion leaves, and a crispy pancake. It’s a perfect breakfast, brunch, or light dinner option that is both satisfying and nutritious. The mild sweetness of the onion leaves pairs wonderfully with the richness of the boiled eggs, while the pancake base adds a crispy texture, making every bite a delicious experience. Easy to prepare and full of flavor, this dish is sure to become a new favorite.
Preparation Time
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Ingredients
- 2 boiled eggs, peeled and chopped
- 1/2 cup onion leaves, finely chopped
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 egg
- 1/2 cup milk (or more for the desired consistency)
- 2 tablespoons olive oil (or any oil for cooking)
- 1 tablespoon chopped fresh cilantro or parsley (optional for garnish)
Instructions
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Prepare the Boiled Eggs:
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then lower the heat and simmer for about 8-10 minutes.
- Remove the eggs from the water, cool them under cold running water, peel, and chop them into small pieces. Set aside.
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Make the Pancake Batter:
- In a medium-sized bowl, whisk together the flour, baking powder, salt, and pepper.
- Add the egg and milk to the dry ingredients and whisk until smooth. If the batter is too thick, add a bit more milk to achieve a pancake-like batter consistency.
- Stir in the chopped onion leaves and mix well.
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Cook the Pancake:
- Heat a non-stick frying pan or skillet over medium heat and add a tablespoon of oil.
- Pour the pancake batter into the pan, spreading it into a round shape. Let it cook for about 3-4 minutes until the bottom is golden and crispy.
- Gently flip the pancake and cook the other side for another 3-4 minutes.
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Assemble the Pancake with Boiled Eggs:
- Once the pancake is cooked, remove it from the pan and set it on a plate.
- Sprinkle the chopped boiled eggs over the top of the pancake. If desired, garnish with fresh cilantro or parsley.
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Serve:
- Serve the Boiled Egg with Onion Leaves Pancake hot. It can be enjoyed on its own or paired with a side salad for a balanced meal.
Nutritional Facts (Per Serving)
- Calories: 250
- Protein: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 450mg
- Calcium: 60mg
- Iron: 2mg
The Origins and Popularity of Savory Pancakes
Savory pancakes are a popular dish in many cultures around the world. The idea of using a batter to create a soft, fried dish goes back centuries, with variations found in European, Asian, and Middle Eastern cuisines. For instance, Japanese okonomiyaki and Korean jeon are both savory pancakes filled with vegetables, meats, and seafood. In Western cultures, savory pancakes are often served as a breakfast or brunch dish, filled with various ingredients such as herbs, cheese, or eggs.
This Boiled Egg with Onion Leaves Pancake is inspired by these savory pancake traditions, with a focus on simple, healthy ingredients. The addition of onion leaves adds a fresh, slightly pungent flavor that enhances the mildness of the eggs, making it a flavorful and satisfying dish.
Why You’ll Love This Recipe
This Boiled Egg with Onion Leaves Pancake is a comforting, nutritious dish that brings together the goodness of eggs and vegetables in a crispy, savory pancake. The pancake batter is easy to make, and the addition of boiled eggs provides a protein boost, while the onion leaves add a burst of flavor. It’s a great option for breakfast, lunch, or dinner, and you can easily customize it by adding other vegetables or herbs of your choice.
Health Benefits of Boiled Egg with Onion Leaves Pancake
Eggs are an excellent source of protein and essential nutrients such as vitamin B12, vitamin D, and choline, which are important for brain and muscle health. Onion leaves, a type of green onion, are rich in antioxidants, vitamins A and C, and fiber. These nutrients contribute to good digestion, immune health, and skin health. This pancake is low in calories, making it a great option for those looking for a healthy and filling meal.
Serving Suggestions
- Serve the pancake with a side of avocado slices or a dollop of Greek yogurt for a creamy contrast to the crispy pancake.
- For a more substantial meal, pair the pancake with a simple side salad of mixed greens and a light vinaigrette dressing.
- You can also drizzle a little soy sauce or hot sauce over the top for added flavor and spice.
Tips
- You can use whole wheat flour or gluten-free flour as a substitute for all-purpose flour if you prefer a healthier or gluten-free option.
- For extra flavor, try adding some grated cheese, such as cheddar or feta, to the pancake batter.
- If you don’t have onion leaves, you can substitute with green onions or even finely chopped spinach or kale for a different twist.
Variations to Try
- Cheese and Herb Pancake: Add shredded cheese and herbs like parsley or dill to the batter for a cheesy, herbed version of this pancake.
- Vegetable Pancake: Add more vegetables such as bell peppers, tomatoes, or mushrooms to the batter for a heartier, veggie-packed pancake.
- Spicy Pancake: Mix in some chopped jalapeños or chili flakes to the batter for a spicy kick.
Conclusion
This Boiled Egg with Onion Leaves Pancake is a versatile, healthy, and tasty dish that can be enjoyed at any time of the day. The combination of soft, creamy boiled eggs with crispy pancake batter and flavorful onion leaves creates a satisfying meal that’s perfect for breakfast, lunch, or dinner. Whether you serve it with a side salad or enjoy it on its own, this savory pancake is sure to become a favorite in your recipe collection.
Frequently Asked Questions
Can I make this pancake ahead of time?
Yes, you can prepare the pancake batter and cook it in advance. Simply reheat it in a pan with a little oil before serving. You can also store the boiled eggs and assemble everything just before serving.
Can I make this pancake vegetarian?
Yes, this recipe is already vegetarian. You can make it vegan by omitting the egg and substituting it with a flax egg or another egg replacer.
Can I add other ingredients to the filling?
Absolutely! Feel free to add any other vegetables or proteins, such as sautéed mushrooms, spinach, or cheese, to the filling for added flavor and texture