Eggs benedict pancakes
- Anna Glover
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.8 out of 5.15 ratingsRate
loading...
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Eggy bread
A star rating of 4.6 out of 5.35 ratings
Bacon & banana stuffed French toast croissants
A star rating of 4 out of 5.6 ratings
Buck's fizz
A star rating of 4.6 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal605
- fat36g
- saturates19g
- carbs46g
- sugars5g
- fibre2g
- protein23g
- salt2.14g
Ad
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.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.15 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...