Cornmeal pancakes with poached eggs
Prep time
Cook time
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Cornmeal pancakes with poached eggs (recipe also in English on OPSD blog) These easy Cornmeal pancakes are deliciously tender thanks to the buttermilk in the batter. Top them with poached eggs and spinacino and avocado salad and you get one of my favorite brunch dish!
  • 225 g of plain yogurt
  • 75 g of dairy milk
  • 50 g of wheat flour 00
  • 200 g of cornmeal “Fioretto”
  • 8 g of baking powder
  • 2 medium eggs
  • 50 g of butter
  • 1 tablespoon of grated Parmesan cheese
  • 1 teaspoon of lemon juice
  • a pinch of baking soda
  • a pinch of salt
  • spinacini, just enough
  • 1 avocado
  • extra virgin olive oil
  • salt
  • juice of half a lemon
  • 4 eggs
  • white vinegar, just enough
  • chives, just enough
  • Parmesan cheese slivers
  • salt
  • pepper
  1. First, prepare the buttermilk.
  2. Mix the yoghurt with the milk. Add the lemon juice, stir to combine and let the mixture stand for a few minutes.
  3. In the meanwhile, prepare the pancakes.
  4. In a bowl sift the flour 00 with the baking powder. Add the other dry ingredients (cornmeal, Parmesan cheese, baking soda, salt) and blend well.
  5. In another bowl mix the liquid ingredients (eggs and butter), including the buttermilk previously prepared.
  6. Pour the dry ingredients into the bowl with the liquid ones and blend to make a smooth and homogeneous batter.
  7. Heat a non-stick pan and pour one small ladle of batter into it. Cook until bubbles begin to form on top and the pancake starts to look golden and firm. Flip it with a spatula and cook again for a few seconds.
  8. Keep warm and repeat until you have run out of batter.
  9. Prepare the poached eggs and the spinacini, avocado salad
  10. Crack an egg at a time into a cup and set aside.
  11. Take a small pot, fill it with water and put it on the stove. When the water boils, add the vinegar and lower the heat. With the handle of a tablespoon quickly stir the water to form a whirlpool, then carefully drop the egg into the center of it. Turn off the heat and cover the pot with a lid for 3 mins.
  12. Remove the egg with a skimmer and gently sponge up with a piece of kitchen roll. Set aside and proceed in the same way with the other eggs.
  13. Dice the avocado and put it into a bowl with the spinacini. Dress them with lemon juice, extra virgin olive oil and salt.
  14. The perfect accompaniment to your pancakes is ready!
  15. Serve the pancakes warm with the poached eggs and the spinacini and avocado salad.
Recipe by OPSD Il gustoso food blog at