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Pancakes with ham, spinach and egg

Eggs benedict pancakes

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A star rating of 4.7 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try 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

Nutrition: per serving
NutrientUnit
kcal605
fat36g
saturates19g
carbs46g
sugars5g
fibre2g
protein23g
salt2.14g
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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

Method

  • 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 instructions.

  • 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 pepper.

Goes well with

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A star rating of 4.7 out of 5.14 ratings
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