Savory pancakes with a fried egg and spinach

savory pancakes

Savory pancakes with an eggy surprise.  This recipe makes 8-10 pancakes and can serve from 2-4 people.



For pancakes:

  • 1 large egg
  • 85 gr (1/3 cup) sour cream
  • 200 ml (1/2 cup + 1/3 cup) milk
  • 170 gr (1 1/4 cup) flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 sun dried tomatoes, finely chopped
  • about 3 tablespoons fresh chopped parsley
  • oil for greasing the pan

The rest:

  • 12 tablespoons sunflower oil
  • 2 large eggs (or 4 if serving 4 people)
  • 50 gr (about 2 oz) baby spinach
  • 1/2 small lemon
  • freshly ground pepper and sea salt to taste


  1. First make the pancakes:
    In a large bowl beat the egg until fluffy. Add sour cream and milk and stir until incorporated.
  2. Slowly add the flour, baking soda and salt; gently whisk in. Do not overmix, lumps of flour are okay.
  3. Lastly fold in the chopped parsley and sun dried tomatoes.
  4. Warm a pan or skillet over high heat. When hot, lower the temperature to medium-high, brush the pan with sunflower oil (or melted butter) and ladle in approximately 60 ml (1/4 cup) of batter.
  5. Cook the pancake for a few minutes until it starts to bubble, then flip it over and cook for another minute or so.
  6. Continue with the rest of the batter. Transfer the pancakes on a plate.
  7. Make the eggs:
    Reheat the pan or skillet over high heat and grease it with oil. When it’s really hot, crack in the egg close to the bottom of the pan.
  8. Let the egg cook until the edges are crispy and the egg white is cooked.
  9. Do the same with the other egg(s) and serve right away.


If using jarred sun-dried tomatoes, which are usually preserved in olive or sunflower oil, drain them first and tap with a paper towel before chopping.

On making a good FRIED EGG:

The secret to a perfect crispy fried egg is a very hot greased pan. Don’t drop in an egg until you are sure it’s hot enough. You can feel the heat if you move your hand over the pan. Then crack in the egg, with your face away from the pan. When the egg hits the pan, it’ll make a funny noise, the egg white bubbles will burst and splatter over the pan and the edges will immediately start to turn into a perfect crust. Let the egg cook until the whites go from translucent to completely white and aren’t runny anymore. You can brush the uncooked whites over the cooked parts with your spatula to ensure the whole egg white is cooked through and through.
Also, you can speed things up a little by covering the pan with a lid or some aluminum foil, but I never do this for long, as I don’t want to risk overcooking the egg yolk. A minute or two is all you need for a good fried egg. I usually fry each egg on its own, but have cooked three at once before. The egg whites usually merge as they cook and I split the eggs with a spatula before serving.

If you want to spice things up, add a dash of Tabasco or other hot sauce to your egg.