Uploaded March 2026 | Updated September 2026, 3 weeks ago
A soft, savory pancake made with eggs, butter, and fresh chives.
Ingredients
4 large eggs
2 Tbsp butter or tallow (for cooking)
2 Tbsp heavy cream
2 Tbsp chopped fresh chives
Salt and black pepper, to taste
1 Tbsp additional butter (for serving, optional)
Macronutrients
(per serving, serves 2)
Protein: 15g
Fat: 29g
Carbs: 2g
Preparation
Crack eggs into a bowl, add heavy cream, salt, and black pepper, and whisk until smooth and slightly frothy.
Stir in the chopped chives until evenly distributed.
Heat butter or tallow in a nonstick skillet over medium heat until melted and bubbling lightly.
Pour the egg mixture into the skillet and swirl gently to coat the surface evenly.
Cook undisturbed for 2–3 minutes until the edges begin to set, then reduce heat to low and cover. Cook for another 2–3 minutes until the center is just firm and slightly puffed.
Slide the pancake onto a plate, top with a pat of butter if desired, and sprinkle with extra chives.
Slice into wedges and serve warm.
A soft, savory pancake made with eggs, butter, and fresh chives.
Ingredients
4 large eggs
2 Tbsp butter or tallow (for cooking)
2 Tbsp heavy cream
2 Tbsp chopped fresh chives
Salt and black pepper, to taste
1 Tbsp additional butter (for serving, optional)
Macronutrients
(per serving, serves 2)
Protein: 15g
Fat: 29g
Carbs: 2g
Preparation
Crack eggs into a bowl, add heavy cream, salt, and black pepper, and whisk until smooth and slightly frothy.
Stir in the chopped chives until evenly distributed.
Heat butter or tallow in a nonstick skillet over medium heat until melted and bubbling lightly.
Pour the egg mixture into the skillet and swirl gently to coat the surface evenly.
Cook undisturbed for 2–3 minutes until the edges begin to set, then reduce heat to low and cover. Cook for another 2–3 minutes until the center is just firm and slightly puffed.
Slide the pancake onto a plate, top with a pat of butter if desired, and sprinkle with extra chives.
Slice into wedges and serve warm.
