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Savory Current Pancakes With Pancetta

Developed by Jack Achenbach, RDN, LD

Is this breakfast for dinner or dinner for breakfast? So far I've had it for both! This recipe was inspired by my love for bagel egg and cheese sandwiches on a raisin bagel! Just taken up a notch. You'll find the sweet currants meld with the salty capricola while the runny yolk and avocado coats the pallet, with the greens adding a refreshing light bitterness and crunch. 

Servings: 8 pancakes

Level: Easy 

Prep Time: 20 minutes

Ingredients:

Dried currants

Cottage cheese

Sour cream
Large eggs

Vanilla extract 

Lemon zest

Granulated sugar

AP flour

Salt

Butter for frying

Garlic olive oil

Large eggs, cooked sunny side up

Capricola, seared

Avocado, thinly sliced

Arugula

Sunflower seeds, toasted

Slivered almonds, toasted

Pancakes:

1 c.

1 c.

1 c.

5 E.

1 t.

1 t.

1 T.

1 c.

1/4 t.

4 T.

2 T.

Additional:

8 E.

4 oz.

2 E.

4 oz.

1/4 c.

1/4 c.

Directions:

Soak the currants in warm water to rehydrate, about 3 minutes.

Drain the currants and combine them with the remaining ingredients. Cook them as you would any other pancake. After they've finished, lightly brush them with roasted garlic olive oil. 

Top each pancake with a sunny side up egg, capricola, sliced avocado, arugula, and a sprinkle of almonds and sunflower seeds. 

 

To Serve:

I recommend tossing the arugula and almonds with a little oil before plating.

 

Cooking note:

When cooking these pancakes keep the flame on medium-low. These tend to burn much quicker. 

 

Storage Instructions:

Best if eaten day of.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach

 

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