The one thing you cannot do, that would be kind of cool, is make them into an omelette — as the texture to this recipe “as-is” comes out rather thick. HOWEVER, by adding just a tad bit more milk, you can thin this out just enough and give it a try. Imagine all the great things you could put inside if you were to make this into a delicious sweet corn and scallion omelette!
This delicious veggie cake relies on hardly anything else, other than its own natural flavors. There are no overwhelming flavors, it doesn’t taste too “onion-y” and quiet frankly it’s pretty hard to mess up! I really like this, being that it’s so quick and easy to make — as breakfast should be.
The greatest pairing found between the two sides of these unconventional pancakes, is the cilantro and feta cheese. The two create balance, which allows the flavors to melt into each other and compliment, rather than overpower and steal the show. I find them to be a creative way to eat eggs, for those who don’t necessarily love to cook eggs — for whatever reason. Like, the most popular — them being so easy to burn? Or, even extremely easy to overcook? Plus, when’s the last time you were able to potentially feed six people with just two eggs? Win – win!
While the flavors are highly dependent on each other and require little to season, the batter was seasoned lightly with salt and pepper, which can be done to taste. This recipe used a pinch and a half of salt and just a few twists from a grinder of freshly cracked black pepper.