Eggs Benedict Pancakes Recipes
EGGS BENEDICT PANCAKES
Try an indulgent twist on a classic breakfast dish with our eggs benedict pancakes. This easy but impressive stack makes a filling brunch for a crowd
Provided by Anna Glover
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 10
Steps:
- Whisk all of the pancake ingredients together with some seasoning until smooth.
- Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.
- Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny. Drain and repeat with the other eggs. Warm the hollandaise following pack instructions.
- To serve, stack the pancakes with a layer of hollandaise, the ham and spinach leaves in between them, then top with a poached egg. Spoon over more hollandaise and top with chives and black pepper.
Nutrition Facts : Calories 605 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.14 milligram of sodium
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- Start with making the pancake batter. In a medium-sized mixing bowl, combine all of the dry ingredients – flour, sugar, baking powder and salt.
- In a separate bowl mix together the butter, two eggs and milk. Gradually pour the wet ingredients over the dry and whisk until the batter is smooth and there are no lumps of flour.
- Warm up a teaspoon of oil in a small frying pan over a medium heat. When the oil is hot pour 2 tablespoons of batter into the centre of the pan and shape with the back of the spoon into a round disc.
- Cook for 2 minutes on the first side, then flip and cook for another 2 minutes until the pancake is golden brown. Transfer onto a cooling rack and cook the rest of the mixture.
- Poach the remaining egg. To do this, bring a deep saucepan of water to a boil. Add the vinegar. Stir the water, crack the egg and carefully tip it into the centre of the saucepan.
- Warm up a small frying pan over a medium heat. Put the bacon in the centre of the pan and fry until browned, for 2-3 minutes. Then flip and cook for another minute.
- To serve, stack the pancakes and place the bacon and poached egg on top. Pour over the hollandaise and season with salt and pepper.
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