Incredibly yummy surprisingly easy

This is really the best breakfast I've ever made, felt like I was at a really fancy brunch place in downtown Montreal 

This is enough for 2 portions 

So here it is!

For the pancakes: 

Dry:

1 cup of all unbleached all purposeflour

3 tsp of baking powder 

2 tsp of salt 

1 tsp of pepper 

2 tsp of dries parsley 

1 1/2 tsp of dried thyme 

Wet: 

1 organic egg

1 cup of milk 

1/2 cup of grated cheese of your preference (I used mozzarella)

1 tbsp of butter

Filling:

1 teaspoon of olive oil

10 asparagus 

4 slices of ham (I used capicollo)

1 tsp of dijonaise 

2 Slices potobello mushrooms

2 organic eggs 

Instructions:

1. In a bowl whisk together dry ingredients, and wet ingredients in a separate bowl. Then thoroughly combine the wet and dry ingredients and set aside.

2. In a large frying pan, warm up the Olivier oil over medium heat and cook the asparagus and mushrooms. Season to taste with salt and pepper. When they start to soften and become slightly brown about 4 to 5 minutes, add in the ham for the last minute. Take them off the heat and set aside in a plate. 

The following instructions are for one portion: 

3. Butter the same pan that was just used, and pour in 3 medium sized pancakes (slightly larger then a fried egg)

Cook for about 3 minutes on each side. 

4. Layering- first layer of pancake topped the dijonaise, 2 slices of ham and the half the asparagus. Cover with a second pancake and half the mushrooms and finish off with the third pancake topped with an egg cooked to your preference (I suggest sunny side up or poached) 

- repeat point 3 & 4 for portion #2 

Hope you enjoy it, I know I did!!