Scrambled Egg Pancakes

Aromat Scrambled Egg Pancakes

What you’ll Need

Prep time: 5 minutes

Cooking time: 15 minutes

Serves: 4

For the pancakes:

  • ½ Cup (125ml) of Cake Flour
  • ½ Cup (125ml) of Milk
  •  2 Eggs

For the scrambled eggs:

  • 1 Tbsp. (15ml) of Rama Margarine
  • 6 Eggs
  • ½ Cup (125ml) Milk
  • Aromat Original

How to do it.

  1. Place the cake flour, milk and eggs into a bowl and whisk until smooth and lump free, thin down the mixture with a little water if necessary.Spray a pan with baking spray and set on a medium heat, pour a ladle full of mixture.
  2. into the pan and tilt the pan to distribute the mixture to the edges of the pan.
  3. Allow it to cook until bubbles appear on the surface of the pancake then flip over and allow to cook on the other side – about one to two minutes.
  4. Remove from the pan using an egg lifter and set aside.
  5. To prepare the scrambled eggs crack the eggs into a bowl and whisk them together with the milk to combine.
  6. Heat a non-stick pan over a medium heat then add the margarine and allow it to melt.
  7. When the pan is hot enough pour the egg mixture into the pan and scramble as per normal then remove from the heat and season generously with Aromat Original.
  8. Divide the scrambled eggs between the pancakes, roll up and serve immediately.

For more delicious recipes from Aromat, click the link here

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