Herbed Pancakes with Crispy Fried Eggs

In a large mixing bowl, whisk together the dry ingredients and set aside.

Place the water and herbs in the jug of a blender and blend together. Whisk the herby liquid through the dry ingredients to combine without lumps. Allow the mixture to sit for 5-10 minutes.

Generously grease a Le Creuset 26cm Signature Skillet. Place over a medium heat and pour a ladle full of the batter into the pan. Once the surface slightly bubbles and the batter sets, loosen the edges of the pancake with a Le Creuset Silicone Spatula and flip the pancake over. Cook the other side for about 2 minutes. Repeat with the remaining batter until it is finished.

Serve with crispy fried eggs fried in harissa butter and top with pink pickled onions and fresh dill. Eat while warm.

Cook’s tip: These pancakes are also delicious stuffed with smashed chickpeas, julienne apples, lots of herbs and cottage cheese with chilli oil.