Pancake Project #3

Hey…There’s an omelet in my pancake!

I love breakfast—obviously. I have an entire blog devoted to transforming pancakes (a decidedly breakfast food) into lunch, snack, and dinner masterpieces. So far, I have surprised the traditional pancake with garlic, spaghetti sauce, macaroni noodles, and cheese. But I decided to go back to the cozy breakfast comforts in this next pancake project. With that said, however, I couldn’t help but throw in a twist, because what would this blog be without one?

Whenever I go out for breakfast, I agonize over my meal choice—omelet or pancakes? Omelets come with potatoes, which I have never been a fan of, especially not with eggs. Pancakes can come with eggs, but only plain eggs, cooked one of a hundred ways (or so it seems when you are trying to decide how you like it). But I can’t order an omelet and pancakes. Apparently, something about those couple of extra ingredients cooked inside the eggs makes the omelet too classy to be paired with pancakes. This is really a shame if you think about it, because that match would make a truly outstanding morning feast.















So I decided to try something crazy. I decided to not just pair the protein-packed omelet with the tasty carb-loaded pancakes, but to put those eggs IN my pancakes. Genius, I know.

My plan: Make an omelet-stuffed pancake, combining several food groups into one deliciously balanced meal.

My method:

I made the pancake batter: As always, if you don’t have the time to make your own, you can easily use a store-bought mix with this recipe (organic is best)! Again, I use whole wheat batter and milk in place of water in the mix for that special fluffiness.

Then I made my omelet—crammed with veggies of course. But, naturally, you can get especially creative here. What about a bacon and sausage omelet? Talk about an all-in-one breakfast packed inside a single pancake! The possibilities are endless! (I love how cheesy this blog gets.)

Next, I spooned half of my pancake batter into the frying pan. I put my cooked omelet right on top of the uncooked batter and topped the veggie-loaded eggs with more pancake batter.

I allowed the pancake to cook through, flipping it right when it was looking brown and toasty on one side…I have to admit, this was the hungriest I have gotten while making my pancake creations. I think my appetite was wet for the traditional breakfast flavors.















I finished off my pancakes with what I thought would be a chic-looking asparagus bouquet. Once I looked at the pictures, I decided the topping was more of an ugly detriment to the photo than an elegant finish. Oh well!

My Verdict: Besides exciting all of my taste buds (c’mon, it was a pancake chock full of all of my favorite breakfast tastes), this pancake was unusually fun to make. Cutting the pancake open to see a whole omelet inside made me feel like a brilliant chef for combining the two morning starters into one compact bite of breakfast menu heaven!

What I would do differently: For the sake of full disclosure, I will honestly admit that my attempt to make a hollandaise sauce to accompany the omelet pancake failed miserably. My lack of attentiveness to its cooking process and the low-rate recipe I used made for a congealed mess of a topping that should have been a stellar ending to this beautiful pancake. I decided not to fret over my abysmal sauce, and instead topped the pancake with maple syrup—which I had been missing anyway.

I hope everyone celebrated National Pancake Day, Week, and Month a few weeks ago!

~Happy Pancake Eating~