Eggs benedict pancakes


Prep: 10 mins
Cook: 20 mins
Easy Serves 4

200g self-raising flour
1 tsp baking powder
2 tbsp chopped chives, plus more to serve
200ml milk
3 eggs
25g butter, melted, plus extra for frying
For the toppings
4 eggs
1 jar or pack (about 250g) ready-made
hollandaise sauce
4 slices thick cut ham, halved
small handful spinach leaves


Step 1

Whisk all of the pancake ingredients together with some
seasoning until smooth.

Step 2

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.

Step 3

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

Step 4

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


Roasted cauliflower steaks

Previous article

Potato pancakes

Next article


Leave a reply

Your email address will not be published.

Popular Posts