Recipes

Egg and shallot pancakes

Savoury pancakes are a great alternative to sandwiches!

Egg and shallot pancakes

Method

  1. Mix eggs, flour, and water in a bowl.
  2. Add diced shallot, salt, and sesame seeds into batter and mix.
  3. Heat a lightly oiled pan over high heat. Scoop the batter onto the griddle. Using one heaped tablespoon for each pancake. Cook 2-3 minutes until golden brown. Flip pancake and cook until golden brown on other side.
$0.91 per serve as at Nov 2016
 
Portions
Ensure portion sizes are appropriate for the age of the children. This recipe is for 2 standard serves or 3 small serves.
Egg and shallot pancakes

To serve

To serve: 2

You need

  • 2 large eggs
  • ½ cup plain flour
  • ¼ cup water
  • 2 shallot, diced
  • ½ tsp salt
  • 2 Tbsp vegetable oil
  • 1 tsp roasted sesame seeds (optional)

Method

  1. Mix eggs, flour, and water in a bowl.
  2. Add diced shallot, salt, and sesame seeds into batter and mix.
  3. Heat a lightly oiled pan over high heat. Scoop the batter onto the griddle. Using one heaped tablespoon for each pancake. Cook 2-3 minutes until golden brown. Flip pancake and cook until golden brown on other side.
$0.91 per serve as at Nov 2016
 
Portions
Ensure portion sizes are appropriate for the age of the children. This recipe is for 2 standard serves or 3 small serves.

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