Savory Chive Pancakes with Poached Eggs
Pancakes get a savory twist with the addition of cottage cheese and chives, and are then topped with poached eggs. They’re perfect for breakfast or brunch.
1 cup all-purpose flour
2 tsp. granulated sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. each salt and pepper
1 cup buttermilk
½ cup Nordica® Cottage Cheese
1 egg, lightly beaten
3 Tbsp. melted unsalted butter or vegetable oil, divided
2 Tbsp. each chopped fresh chives and basil
2 cups arugula
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. white vinegar
¼ tsp. freshly cracked pepper
- In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and pepper. In separate bowl, whisk together buttermilk, cottage cheese, egg, 2 Tbsp. melted butter, chives and basil; stir into flour mixture just until combined.
- Place large nonstick skillet over medium heat; brush with some of the remaining butter. Pour about 3 Tbsp. batter for each pancake into skillet; cook, in batches and brushing with remaining butter as needed, for about 2 minutes or until small bubbles appear on top and pancakes are golden on the bottom. Flip over and cook for 1 minute.
- Poached Eggs: Meanwhile, pour enough water into saucepan to come about 3 inches up side; stir in vinegar and bring to boil. Crack cold egg into small dish. Reduce heat to simmer; gently slip egg into water. Repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until white is set and yolk is cooked as desired. Remove with slotted spoon to paper towel–lined plate.
- Toss together arugula, olive oil and lemon juice. Top pancakes with arugula and poached eggs; sprinkle with pepper.