Egg-bound beef pancake
Mince and eggs cooked together as one large pancake. Cut into wedges. Reheats well for a week of breakfasts. Dairy-free version of the carnivore "chaffle".
- Variant
- strict
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 4
Ingredients
- 01500 g beef mince (70/30 fat)
- 026 large eggs
- 03Salt, generously
Method
In a bowl, mix the mince, eggs, and salt. The mixture will look loose — that is correct. The eggs bind everything into a pancake during cooking.
Heat a large heavy pan (28 cm or wider) over medium heat. No fat needed — the mince will render its own as it cooks.
Pour the mixture into the pan. Spread it to fill the pan in an even layer about 1.5 cm thick. Press lightly with a spatula to settle it.
Cook covered (any lid that fits) for 6-7 minutes. Covering captures the steam and helps cook the top through.
Uncover. Carefully flip the whole pancake — slide onto a plate, invert another plate over the top, flip the stack, slide back into the pan. Or cut into 4 quadrants and flip each.
Cook the second side for 3-4 minutes uncovered until firm.
Slice into 4 wedges. Eat hot, or refrigerate for up to 5 days. Reheats well in a hot pan for 2 minutes per side.