Eggs Benedict pancakes
Author: British Lion eggs (www.egginfo.com/recipes)
Ingredients
- 130g self-raising flour
- 1tbsp caster sugar
- 1tsp baking powder
- pinch of salt
- 2tbsp unsalted butter, melted and cooled
- 3 medium eggs
- 100ml whole milk
- A little oil for frying
- 2 slices smoked back bacon
- 2tbsp hollandaise sauce
- salt and pepper
Method
- For the pancakes, combine the flour, sugar, baking powder and salt in a mixing bowl.
- In a separate bowl, mix together the butter, 2 eggs and milk. Gradually pour the wet ingredients over the dry and whisk until the batter is smooth.
- Warm a teaspoon of oil in a small frying pan over a medium heat. When the oil is hot, pour 2tbsp of batter into the centre of the pan and shape with the back of the spoon into a round disc. Cook for 2 mins on the first side, then flip and cook for another 2 mins until the pancake is golden brown. Transfer to a cooling rack and cook the rest of the mixture.
- Prepare the remining elements: poach the remaining egg to your taste, fry the bacon, and warm the hollandaise sauce.
- To serve, stack the pancakes and place the bacon and poached egg on top. Pour over the hollandaise, season, and serve.
