Amorous Breakfast: Savory Rosemary Pancakes with Smoked Salmon and Scrambled Eggs

Legend has it that the Greek Goddess of love, Aphrodite, was draped in rosemary when she rose from the sea. And if folklore is to be believed, rosemary was synonymous with weddings in the Middle Ages. Brides would have rosemary intertwined in their headpieces, while the groom and guests would adorn a sprig of rosemary. Hence what better way to profess love through food than by cooking with rosemary. A herb that belongs to the mint family, rosemary is Latin for dew of the sea. Just like its aroma, its meaning exudes a sense of sensuality as well. A whiff of rosemary can awaken all your culinary senses, it emits a strong and aromatic fragrance. Hence rosemary oil is also burnt as incense. Food never stops to amaze me, the bold flavors that come forth through the small leaves of a rosemary sprig have the ability to completely overhaul the taste of a simple dish.

Savory Rosemary Pancakes with Smoked Salmon and Scrambled Eggs

With the help of rosemary, that is exactly what I set out to do on the morning of my husband’s birthday. I had initially planned a picnic in the park, but due to the unpredictable weather I opted to stay in. As I roamed the aisles of the supermarket for inspiration, I let my senses guide me. Once at the herbs section, I let my sense of smell loose and the sensuous perfume of rosemary led me to add it to my basket. Once home, I decided to use them in savory pancakes. Pancakes never tasted so good with the addition of just a few sprigs of this herb. Topped with scrambled eggs and smoked salmon, it was simply perfect.

Savory Rosemary Pancakes with Smoked Salmon and Scrambled Eggs

Ingredients:

  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp oil
  • 1 1/4 cup milk
  • Sprigs of rosemary
  • Smoked Salmon
  • 1/2 lime
  • 3 eggs
  • 1/2 cup milk
  • Salt
  • Pepper
  • Chilli oil (optional)
  • Fresh dill

Preparation

  • Mix the flour, salt, baking powder in a bowl
  • Separately whisk one egg. Slowly add the milk and oil and mix together
  • Make a well in between the flour mixture, and slowly add the wet ingredients. Whisk together till the flour has been dissolved and the mixture is smooth
  • Add in the rosemary leaves and let it sit while you cook the scrambled eggs
  • Whisk together the eggs, milk, salt and fresh black pepper till light and airy
  • Add a pat of butter into a saucepan and let it melt
  • Once melted add the eggs and scramble. Do not overcook or they will become too dry
  • Take off the heat and keep covered till the pancakes are made for them to stay hot
  • Slice the smoked salmon vertically, rub some lime juice on it and drizzle with fresh dill
  • Once the other components are ready, time for the pancakes
  • Melt a pat of butter into the saucepan. Carefully ladle the pancake mixture into the pan. Cook on each side for about 2-3 minutes or till lightly browned
  • Repeat with the remaining pancake mixture
  • To plate, place the pancake on your serving dish, top with scrambled eggs and smoked salmon. Drizzle with some chili oil (optional) for an extra kick

Savory Rosemary Pancakes with Smoked Salmon and Scrambled Eggs

Once plated it turned out to be picture perfect. It made me realize this recipe could be used for making appetizers as well. Simply use a small cookie cutter to cut round shapes from the pancakes and top with smoked salmon and scrambled eggs. It would make beautiful bite sized treats. Most people like to use creme fraiche in their scrambled eggs but to me I like them light and airy so use milk as a substitute. However always sprinkle some freshly ground black pepper to enhance the taste of the eggs. The smoked salmon was literally icing on the cake, just gave this dish a more luxurious flavor. Great way to treat someone special for breakfast.

Savory Rosemary Pancakes with Smoked Salmon and Scrambled Eggs