It’s Aliiiiive: The Pankegg

Happy Easter everyone! If you read my last post, you’ll know that I’m all about eggs, all the time (oh and also that there’s an awesome egg-related charity hunt going on in NYC right now)…okay, maybe not allll the time, but definitely a significant portion of the time.  So, continuing my homage to all things egg (and the Big Egg Hunt), I decided to make a pankegg. Part pancake, part fried egg, 100% goodness.

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In theory, it’s really quite simple, you cook a pancake halfway (basically, just don’t flip it), take it out of the pan, cook a sunny side egg, flip the pancake back onto the egg, fuse them into breakfast awesomeness, and BAM.

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(You can sort of see the outline where egg met pancake – FUSION HA! – oh, I went there. hard.)

Before I started cooking I was a little worried that the light sweetness of the pancake would be weird with the egg, but they actually went together really well.  I used the egg yolk as “syrup,” but I think you could push this pancake farther to the savory or sweet side and it would still be delicious.  Add some ham or bacon and you’d basically get a pancake version of Eggs Benedict or a McGriddle.  Hold the meat and add some jam, and it would be equally delicious.

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Cronuts, watch your back, the pankegg is coming for you!

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(The Where’s Waldo egg I spotted at Union Square last week! Can’t wait to see all the eggs tomorrow at Rockefeller Center)

4 out of 5 stackies: stackiestackiestackiestackie

Ingredients:

(makes 1 pankegg)

1/4 C flour

3/4 tsp sugar

1/4 tsp baking powder

pinch salt

1 egg + 1 egg white

1/4 C milk

butter for cooking

Directions:

In a medium bowl, whisk together the egg white and milk until frothy.  Sift in the flour, sugar, baking powder, and salt.  Mix until just combined.

1

Lightly butter a frying pan and heat over low-medium heat.  Pour all the batter in and cook until large bubbles form on the top of the pancake (3-4 minutes).  The top needs to be partially uncooked so that it will stick to the egg.

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Remove the pancake from the pan (I just slid mine onto a plate) and cook the egg sunny side up.  You may want to turn the heat down a little so that the bottom of the egg doesn’t burn before the yolk cooks enough.

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Cook the egg 2-3 minutes, until it’s done to your liking, but you want the yolk to stay runny so that you have “syrup.”  Flip the pancake onto the egg and gently press the edges so that the egg and pancake stick together.

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Cook for another 1-2 minutes. Remove from heat and enjoy!

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