Herbed buttermilk ‘Benedict’ pancakes
Ingredients
Metric
Imperial
Pancakes
Eggs
- 1 tbsp of white wine vinegar
- 4 large eggs
Hollandaise
- 2 Freshlay Farms Golden Yolker® egg yolks
- 1/2 tbsp of lemon juice
- 1/4 tsp Dijon mustard
- 1 pinch of salt
- 75g of unsalted butter, melted
- chives, to garnish
Method
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
In another bowl, whisk together the buttermilk, egg, and melted butter and herbs
- 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
Combine the wet and dry ingredients, mixing until just combined. Let rest for 10 minutes
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
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
- 1 tbsp of white wine vinegar
- 4 large eggs
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
- 2 Freshlay Farms Golden Yolker® egg yolks
- 1/2 tbsp of lemon juice
- 1/4 tsp Dijon mustard
- 1 pinch of salt
Stack two pancakes on each plate, then top with two poached eggs and spoon over the hollandaise. Garnish with chives
- chives, to garnish
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