Making these savory pancakes I’m reminded of Moroccan raghayef or msemen on the one hand, and English Muffins on the other. They are just as easy if not easier to make than English muffins, and definitely easier than the raghayef.

These pancakes can be quite boring if you don’t get creative with the filling, topping and make sure to eat them warm. They could be a perfect lunch box sandwich for your little ones, assuming they’re not too picky and don’t mind eating it cold (my Noura complained that she doesn’t like them cold). I’m having one right now for breakfast with goat cheese haloum (if you haven’t tried Alban Dairy’s goat haloum yet, you are truly missing out!)

• Using all whole wheat flour instead of part white flour.
• Replacing some of the whole-wheat flour with spelt, rye or kamut.
• Using melted butter or coconut oil instead of olive oil

Of the suggested fillings and toppings below, the pistachio pesto with cashew cheese was everyone’s favorite, myself included. Now I know it’s not fair to say that, when I haven’t shared those recipes with you guys here….but I must confess they are recipes we are working on for Crumbs’ new vegan menu (shhhh…it’s a secret, so don’t tell anyone) and therefore I must keep under wraps for now. I’m certain however that many of you have an amazing pesto recipe up your sleeves and I’m pretty sure a ready made jar of gourmet pesto will do the job. If you’re not vegan or dairy-free go for your favorite creamy cheese, and if you’re vegan or dairy-free, cashew cheese is not that difficult to make, and there are so many simple recipes online.

I’ve also made them plain, and didn’t press them down too much so they came out a little thicker. Then I split them in half, toasted them and topped them with a poached egg and avonaise (which is like a hollandaise sauce but with avocado).