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
Prep Time: 20 minutes
Butter for frying
Garlic olive oil
Large eggs, cooked sunny side up
Avocado, thinly sliced
Sunflower seeds, toasted
Slivered almonds, toasted
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.
I recommend tossing the arugula and almonds with a little oil before plating.
When cooking these pancakes keep the flame on medium-low. These tend to burn much quicker.
Best if eaten day of.