Ingredients:

Pancakes:

• 1 cup chickpea flour (besan)
• 1/2 cup water
• 1/4 tsp turmeric
• 1 tsp chopped chives
• Pinch of salt

Seaweed Butter:

• 2 tbsp unsalted butter
• 1 tsp powdered nori or crushed wakame

Garnish:

• 2 poached egg yolks
• Pickled red onion (optional)
• Black sesame seeds

👩‍🍳 Instructions:

1. Mix chickpea flour, water, turmeric, chives, salt into smooth batter.
2. Cook small pancakes on hot non-stick pan, 1–2 mins each side.
3. Blend softened butter with seaweed, chill into quenelle form.
4. Poach yolks carefully (2–3 mins in warm water with vinegar).
5. Stack pancakes, top with butter quenelle and yolk, garnish.

✅ Pros:

• High protein, gluten-free
• Bold umami breakfast idea
• Visually elegant with minimalist plating

❌ Cons:

• Poaching yolks requires finesse
• Seaweed butter is not a typical pantry item