Eggs Benedict pancakes are a delicious twist on the classic Eggs Benedict dish. Instead of the traditional English muffin, these pancakes are used as the base for the dish. The pancakes are topped with a poached egg, crispy bacon, and a creamy hollandaise sauce.
To make Eggs Benedict pancakes, start by making your favorite pancake batter. Cook the pancakes until they are golden brown and fluffy. While the pancakes are cooking, fry up some bacon until it is crispy. Poach an egg until the whites are set but the yolk is still runny.
To make the hollandaise sauce, whisk together egg yolks, lemon juice, and melted butter until the mixture is thick and creamy. Spoon the hollandaise sauce over the poached egg and bacon on top of the pancake.
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Mother’s Day Special Eggs benedict pancakes
Course: BreakfastCuisine: InternationalDifficulty: Easy4
servings10
minutes20
minutes605
kcalTry 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
Ingredients
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
Directions
- 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.
