-
Boil a saucepan of water and add some vinegar, poach the egg once the water is boiling. Once they are cooked, drain the water and leave aside. I usually poach the eggs while cooking the pancakes so I can serve both warm.
-
Chop the kale and spring onion finely.
-
Mix the pancake mix and water in a mixing bowl then add chopped kale, spring onion and seasonings. Mix well.
-
Mix all the ingredients for dipping sauce and leave it aside.
-
Heat up a little bit of oil in a frying pan. I use a mini frying pay to fry the pancakes. You can also use a 10 or 12” of frying pan to make a big pancake if you think fry small pancakes take too much time and trouble.
-
Fry both sides of the pancakes until golden and serve with poached eggs and dipping sauce. You can leave out the eggs if you’re a vegan.