Food Fun, January 29, 2005 - the Pancegg

My food experiment for the day was to stuff a pancake with a scrambled egg. I call this experiment the "pancegg". It is easy and passed my wife's taste test. Here is what I did.

I mixed up a normal batch of pancake batter using Bisquick Lowfat mix (2 cups), 1 1/4 cups skim milk, and about 4 tablespoons of egg white.

Then I put about 1 tablespoon of olive oil in a small, non-stick saute pan and heated it to medium heat. Then I put 3 pieces of extra thinly sliced ham in the pan, cooked it for about 15 seconds and then added about 1 1/2 egg's worth of Egg Beaters and put 2 tablespoons of part skim cheddar cheese on the egg. I cooked the egg-ham-cheese mixture until it was almost set and then placed it aside while I started the pancakes.

Add about 1 tablespoon of olive oil to a medium sized non-stick pan and turn the heat to medium high.

Spoon enough batter in the pan to make a thin pancake about 5 inches across. Let the batter cook for 15 to 20 seconds and then place the almost-cooked egg-ham-cheese on the top of the pancake. Press lightly to embed the egg into the pancake batter. Take a few spoonfulls of batter and pour on top of the pancake. Let the pancake cook for a minute or so until the base is set and then flip the pancake over. Press very lighly to flatten the pancegg out and cook until it is golden brown.

Put some butter (or healthy substitute) on top of the pancegg and enjoy a tasty meal.

There is a restaurant in Ontario that offers a Pancegg breakfast, but the egg is not inside the pancake.