Combine the couscous, flour, coriander, baking powder and 1/4 teaspoon each of the salt and pepper in a bowl.

Add the eggs and milk and mix well. Stir in the 1 and 1/2 Tablespoons of butter. Cover and set aside. Let the batter rest for 20 minutes.

To cook the pancakes:

Place a skillet over medium heat and brush with a little melted butter.

Stir the batter to recombine. Spoon 2 or 3 Tablespoons of batter per pancake into the skillet, making 2 or 3 pancakes at a time. Just don't overcrowd the pan so you'll have room to flip them.

Cook until bubbles rise to the surface of the pancakes and break, about 2 minutes. Using a spatula, flip the pancakes and cook for 2 more minutes.

Remove pancakes from the skillet cover and keep warm. Repeat with the remaining batter, using as little butter as possible without allowing the pancakes to stick to the bottom of the pan.

To serve, warm the pancakes in a hot oven, if necessary. Arrange the pancakes on individual plates.


These savory pancakes are best served with a mound of ratatouille or grilled vegetables next to them.

Mr Breakfast would like to thank baseball27 for this recipe.

From N.K.

Thanks for posting this. I'm looking forward to trying it!

Comment submitted: 11/7/2015 (#19630)

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