Savoury egg pancakes (egg appam)

This Indian savoury egg pancake is a super easy, delicious brunch recipe.

Savoury egg pancake (egg appam) Credit: Essence of India

• makes

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 5½ tbsp raw basmati rice  
• 280 ml water
• pinch of sugar
• 2 eggs

Soaking time: 4 hours

Instructions

1. Rinse rice well. Soak in clean water for 4 hours.

2. Grind rice, water, sugar and a little salt until a smooth consistency.

3. Pour half of the rice mixture into a heavy-based frying pan over medium heat, swirling to create a thin pancake.

4. Crack 1 egg onto half-cooked appam. Cook until eggwhite is opaque and the yolk is still runny.

5. Repeat with remaining mixture and egg. Serve hot.

This recipe is from Essence of India on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.