Eggs Benedict pancakes recipe
A tasty mash-up of two breakfast favourites.
Ingredients
- 1 dash of white wine vinegar
- 1 tsp vegetable oil
- 3 medium British Lion eggs
- 130 g self-raising flour
- 1 tsp caster sugar
- 1 tsp baking powder
- 1 pinch salt
- 2 tbsp unsalted butter, melted and cooled
- 100 ml whole milk
- 2 slices smoked back bacon
- 2 tbsp hollandaise sauce
- 1 pinch each of salt and pepper, to season
Details
- Cuisine: British
- Recipe Type: Eggs
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 1
Step-by-step
- 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. Cook for 3-4 minutes. Lift the egg out and drain it on a piece of kitchen paper.
- 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.
- In a small saucepan, warm up the hollandaise.
- To serve, stack the pancakes and place the bacon and poached egg on top. Pour over the hollandaise and season with salt and pepper.
This recipe is courtesy of British Lion eggs and eggrecipes.co.uk.
You might also like: