Herbed buttermilk ‘Benedict’ pancakes

5.00

These light, fluffy savoury pancakes are flavoured with a mixture of soft herbs and topped with a perfectly poached egg. We’ve finished the dish with a silky, saffron-coloured hollandaise made with Freshlay Farms Golden Yolker® egg yolks.

First published in 2025

Ingredients

Metric

Imperial

Pancakes

  • 150g of plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250g of buttermilk
  • 1 large egg
  • 30g of unsalted butter, melted, plus extra for frying
  • 1 tbsp of chives, finely chopped
  • 1 tbsp of tarragon, finely chopped
  • 1 tbsp of parsley, finely chopped

Eggs

Hollandaise

Method

1

Start by preparing the pancake batter. Whisk together the flour, baking powder, baking soda and salt

  • 150g of plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
2

In another bowl, whisk together the buttermilk, egg, and melted butter and herbs

3

Combine the wet and dry ingredients, mixing until just combined. Let rest for 10 minutes

4

Heat a non-stick pan over medium heat and melt a small amount of butter. Pour 4 tablespoons (¼ cup/60 ml) of batter per pancake into the pan. Cook until bubbles form, about 2 minutes, then flip and cook for another minute. Keep warm

5

Meanwhile, bring a medium pot of water to a gentle simmer and add the vinegar. Crack each egg into a sieve and then gently slide into the water. Poach for 3–4 minutes, then transfer to an oiled plate

6

In a heatproof bowl, whisk the egg yolks, lemon juice, mustard and salt. Place over a pot of simmering water. Gradually whisk in the melted butter until thickened and creamy

7

Stack two pancakes on each plate, then top with two poached eggs and spoon over the hollandaise. Garnish with chives

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