A savory twist on the classic puff delight. Everything is better with an egg on it.
2 large eggs
½ cup whole milk
½ cup all-purpose flour
1 tbsp scallions, sliced
1 tbsp parsley, finely chopped
2 tbsp parmesan, grated
½ tsp salt
3 tbsp unsalted butter
Prosciutto slices to serve
Sunny side up egg to serve
Cracked black pepper to serve
1.) In a blender or food processor, blend eggs, milk, flour, salt, and cheese. Stir in the chives and parsley, and allow the batter to rest for 15 minutes.
2.) Meanwhile, preheat the oven to 425°F and place a cast iron skillet inside to warm up.
3.) Remove the skillet and add butter to melt. Once the butter looks foamy, pour the batter over the butter, swirl the pan to spread evenly, bake for 15-20 minutes.
4.) Remove from the oven when the pancake is browned on the edges and puffed. Serve with prosciutto and egg on top.
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