The ultimate breakfast pancake!
RECIPE, STYLING AND PHOTOGRAPH BY KATELYN ALLEGRA
ASSISTED BY CASSANDRA UPTON AND SOPHIA-MARIA EYGELAAR
Puffed pancake with mozzarella, prosciutto and turmeric eggs
- 175g cake flour
- 1 tsp paprika/cayenne pepper
- salt and freshly ground black pepper, to taste
- 8 large eggs
- 180ml (¾ cup) milk
- large bunch mixed fresh herbs, finely chopped + extra, to garnish
- 2 tbsp salted butter, to fry
- 115g buffalo mozzarella/fior di latte
- 80g prosciutto, roughly torn
- 2 baby leeks, peeled into thin strips or cut into rounds
- 2 – 3 large eggs
- 2 tsp ground turmeric
- 2 tbsp melted butter
Preheat the oven to 220°C.
For the pancake, combine the flour, paprika/cayenne pepper and seasoning in a large bowl. In a separate bowl, whisk the eggs and milk together. Combine the two mixtures, whisking until completely smooth, then stir in the herbs.
Place a 30cm cast iron pan in the preheated oven for 10 minutes. Once hot, add the salted butter and allow to melt, swirling the pan to coat the base well. Pour the pancake mixture into the hot pan.
Place on the stove on high heat for 1 minute, then transfer to the oven and bake until golden and puffy, about 25 – 30 minutes.
Remove from oven. The pancake will deflate. Top with the buffalo mozzarella/fior di latte, prosciutto and leeks. Make little nests between the toppings and crack the eggs into the filling.
Combine the turmeric and melted butter and drizzle over the eggs.
Return the pancake to the oven and bake until cooked, a further15 minutes.
Serve immediately, garnished with the extra herbs.