Eggs Benedict pancakes

Eggs Benedict pancakes
  • 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
  1. For the pancakes, combine the flour, sugar, baking powder and salt in a mixing bowl.
  2. 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.
  3. 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.
  4. Prepare the remining elements: poach the remaining egg to your taste, fry the bacon, and warm the hollandaise sauce.
  5. To serve, stack the pancakes and place the bacon and poached egg on top. Pour over the hollandaise, season, and serve.


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