Breakfast pancake pizza

Prep time: 10 minutes; Cooking Time: 20 minutes

I am the biggest pancake fan that has ever been! They make such lovely breakfast/brunch option and feel like a big treat. As much as I like delicious sweet pancakes, I love making savoury ones with different pairings. Not to mention, they are so easy to make and get ready in a jiffy.

This recipe came along because I was craving pizza all week, but because I had decided to eat healthy, I decided to make my own version to soothe my cravings. The good thing was that this required very little ingredients and were ready in the very short window that I get to make breakfast before I start work. 

The base as you can see, is the pancake. It is a super regular pancake mix that is savoury instead of sweet. I made enough batter to make two of these so the recipe serves 2. The tomato sauce that I added was reduced tomatoes with salt and pepper. You can experiment and add herbs and seasoning as per your own taste and also what time of the day you are eating at. As I was having this for breakfast, I kept it very simple. Finally I added some sauteed mushrooms, some beautiful Irish soft cheese - Gubbeen and cracked fresh pepper on top.

The recipe is as below (Serves 2):

For the pancake:

Plain flour: 1/2 cup

Egg: 1 at room temperature

Milk: 1/2 cup

Salt: to taste

Baking powder: 1/2 tsp

For the toppings:

Button Mushrooms: 5

Semi soft cheese (I used Gubbeen): 2 slices

For the sauce:

Tomatoes: 2

Salt and pepper to taste

Method:

Mix the dry ingredients of the pancake well to evenly incorporate the baking powder. Add the egg and milk and whisk. Let the mixture sit for 5 minutes before you use it.

For the sauce I used well ripened tomatoes. Chop them finely, add to a heated pan. Season with salt and pepper and let it reduce until you are left with a sauce like consistency.

Slice the mushrooms and saute in a bit of butter. Chop your cheese in medium sized pieces.

Heat a pan and butter it. Add half of the pancake mix in and cover with a lid and let it cook on medium low heat for 2-3 minutes until bubbles appear on top and the base is cooked.

Spread the tomato sauce on top in a thin layer evenly.

Layer the mushrooms and the cheese and cover and cook for another 2-3 minutes

Serve hot with some cracked pepper on top

Enjoy!