Pancake Omelets

Pancake batter and scrambled eggs join together in a skillet and served as an omelet with maple syrup.

This recipe for pancake omelets is a pancake filled with scrambled eggs and maple syrup. The pancake batter is made with self-rising flour, milk, and salt, and is cooked on a skillet with oil. Then, scrambled eggs are added to the pancake, cooked until set, and the pancake is flipped until golden brown. It’s served hot, folded over and drizzled with maple syrup for a delicious sweet and savory flavor.

Ingredients

  • 1 1/4 cups self-rising flour
  • 1 cup whole milk
  • 1/4 tsp salt
  • 6 eggs
  • Salt and pepper for the eggs
  • Pure maple syrup
  • 2 tablespoons vegetable oil

Instructions

  1. Stir together the self-rising flour, milk, and salt to make the pancake batter.
  2. Scramble 3 eggs in two ramekins and season with salt and pepper.
  3. Heat a nonstick skillet or griddle to med-high heat with vegetable oil.
  4. Drizzle the pancake batter in the skillet and cook about 2 minutes until the batter begins to bubble.
  5. Pour the scrambled eggs over the pancake and cook another couple minutes.
  6. Flip over and cook a couple more minutes.
  7. Drizzle with maple syrup.
  8. Slide the pancake out of the skillet onto a plate and fold over. Drizzle again with maple syrup.

Stir together the self-rising flour, milk, and salt to make the pancake better. Scramble 3 eggs in two ramekins and season with salt and pepper.

Heat a nonstick skillet or griddle to med-high heat with vegetable oil. Drizzle the pancake batter in the skillet and cook about 2 minutes until the batter begins to bubble.

Pour the scrambled eggs over the pancake and cook another couple minutes.

Flip over and cook a couple more minutes.

Drizzle with maple syrup.

Slide the pancake out of the skillet onto a plate and fold over. Drizzle again with maple syrup.