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Recipes / Breakfast & Brunch / Slow-Toasted Buttermilk Pancakes and a Runny Egg
Breakfast & Brunch
Free recipe
Slow-Toasted Buttermilk Pancakes and a Runny Egg
A Slow-Toasted Buttermilk Pancakes to start the day right, the kind of plate you make on a quiet evening, and plated and a Runny Egg.
Ingredients
What you'll need
- 1 lb buttermilk pancakes
- 2 tsp unsalted butter
- 1 medium large eggs
- 1 lb kosher salt
- a pinch cracked black pepper
- 4 oz fresh chives
- 1/4 cup whole milk
- to taste a squeeze of citrus
Method
Step by step
- Heat the pan and butter over medium until it foams, then settles.
- Prep the eggs and the main components while the pan comes to temperature.
- Cook gently, watching closely so nothing overcooks or browns too fast.
- Plate right away and finish with herbs, salt and pepper.
Keep cooking
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