Scrambled Egg Pancakes
Serves: 2
  • 6 Eggs
  • 2 tablespoons flour
  • 2 tablespoons sour cream
  • pinch of salt
  • 1 tablespoon butter to fry
  1. Heat the pan on medium high heat
  2. Add butter and let it melt
  3. Add the batter
  4. As soon as you see the batter thickening at the bottom of the pan, start lifting the cake so that fluid from top can go to the bottom. Keep doing it till all the eggs are thickened. This will make the scrambled egg pancakes fluffy.
  5. Divide the cake into pieces and turn it. Divide into some more pieces, as many and as small as you want.
  6. Keep turning so everything is golden brown.
Recipe by Northern Homestead at