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The pancake omelette

A while ago (over a year now), I discovered a really neat dish, more or less by accident: the pancake omelette. In essence, it’s simply an omelette with pancake characteristics or, if you want to put it bluntly, a pancake with more eggs. This has become my standard meal, usually for breakfast. I have also spread the word to several friends who perhaps aren’t eating it daily, but still frequently enough to be called disciples. I don’t claim that the pancake omelette is unique or anything (I haven’t even bothered to look for similar recipes elsewhere), but that’s entirely beside the point.

This post about sharing and enjoying.

First, why the pancake omelette?

Because it’s…

  • …really tasty
  • …quite nutritious
  • easy to make
  • quick to make
  • …extremely cheap
  • …variable

This sounds like the perfect food, tell me how to make it! Now!

Ok, calm down, I will, but first we need to know what ingredients we need:

  • Eggs (3)
  • Flour (0.5 dl)
  • Milk (1 dl)
  • Salt (a pinch)
  • Oil (not much)
  • Vanilla sugar (10 ml, optional)

Basically, making the pancake omelette is more or less identical to making a normal pancake. This following procedure works well as a springboard to more epic adventures in the kitchen:

  1. Start heating up the pan you’re going to use
  2. Beat eggs, flour, salt, oil and vanilla sugar
  3. Whisk in the milk
  4. Pour the mixture into the pan
  5. Turn the heat down, wait until the surface is solid
  6. Turn the pancake omelette over
  7. Wait a minute
  8. Put a plate upside down in the pan and flip the pan while holding the plate
  9. Ready for some serious om nom nom nom !

This can be completed in less than 15 minutes without stressing it, and that includes finding all the ingredients, washing up afterwards and putting everything back in order.

And now, a word on nutrition

So, what does one of these babies contain, you might ask? I haven’t done a detailed analysis, but this should be enough for most people. This is for the basic recipe.

Carbohydrates: 40.5 g
Protein: 28.2 g
Fat: 27.8 g

Energy: ~2200 kJ or 525 kcal


As I said in the introduction, it’s possible to vary the recipe quite a lot. However, not all experiments are successful, so I thought that we could share some of our experiences here. If you post a comment to this post with an experiment, describing what you did and how it turned out, I will update this section with the experiment and your name.

Perhaps we will be able to find a couple of new, neat variations!

Successes – you have to try this

  • The basic recipe (myself)
  • Adding vanilla sugar (myself)

Mediocre – edible, but no point in doing it again

  • Twice as much flour (myself)
  • Almost no milk (myself)
  • Adding berries (Andreas)

Epic failures – don’t try this at home

  • Adding cocoa powder (myself)

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  1. KittyT’s avatar

    I have eaten an omelet hybrid on the streets of Taipei, where the cook started with two different mixtures, one that’s basically regular pancake, and one that’s the egg mixture.

    He would spread the pancake mix on his cooker, then when the pancake was cooking he would spread a little of the egg mixture, put green onions on, turn it, so the egg cooked, fold it, slice it put it in a bag, and sell it to you.

    It was incredibly delicious.