Pancakes with za’atar fried eggs

Portion size: Makes 4 large pancakes
Hands-on time 20 min, plus at least 20 minutes resting
Difficulty: easy

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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A fried egg is a beautiful thing – but frying it in something more flavourful than oil gives it a whole new flavour profile. We’ve chosen the nutty, herby flavour of za’atar here, which infuses the oil and creates a crunchy sesame seed skirt around the eggs as they cook, making them a perfect (and dead simple) filling for pancakes.

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Ingredients

For the pancakes

125g plain flour
1 medium free-range egg, beaten
275-300ml semi-skimmed milk
Vegetable oil to fry

For the filling

2 tbsp olive oil
1 tbsp za’atar
4 medium free-range eggs

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Method

To make the pancake batter, put the flour and a pinch of salt in a mixing bowl. Make a well in the centre, pour in the egg and whisk, gradually adding the milk as you go. You’re after a smooth batter that’s the consistency of single cream. Cover and leave to rest in the fridge for at least 20 minutes or up to 12 hours.
Put a wide frying pan over a medium heat and give your rested pancake batter a quick whisk. Use a piece of kitchen paper to wipe a splash of vegetable oil all over the pan, then add a quarter of the pancake batter, swirling the pan to create an even, thin crepe-style pancake. Cook for 1-2 minutes, then loosen the edges with a thin spatula or palette knife and carefully flip. Cook for another minute. Slide the pancake onto a plate and repeat to create a total of 4 pancakes.
Meanwhile, put a separate frying pan over a medium heat. Add the oil followed by the za’atar and cook for 1 minute until sizzling and fragrant. Crack in the eggs and fry for 2 minutes, using a small spoon to scoop the za’atar and oil onto the whites of the eggs as they fry.
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Put a pancake on each serving plate and top with an egg, drizzling over the remaining za’atar oil in the pan.