Eggs Benedict Pancakes


Eggs Benedict Pancakes

A Pancake Day twist on a classic breakfast dish.

Serves 4 (2 pancakes each).

Products used:

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass 31cm Aerating Ball Whisk
MasterClass Cast Aluminium 28cm Crêpe Pan for Induction Hob
MasterClass Soft Grip Nylon Slotted Turner


8 slices of Parma ham
8 free range medium eggs

For the sauce:

3 egg yolks
1 tsp red wine vinegar
1/2 tsp English mustard
125g butter

For the pancakes:

200g self-rising flour
1 large free range egg
275ml milk
Vegetable oil to fry


Add all of the pancake ingredients into a large mixing bowl and whisk together until smooth.

Put the batter to one side to rest.

To make the hollandaise sauce, place the butter into a bowl and heat in the microwave and heat until it is boiling, it should only take a minute.

Meanwhile whisk the egg yolks together with the vinegar and mustard.

When the butter is boiling carefully remove from the microwave and pour into the egg yolk mixture whilst whisking together slowly to create the sauce.

As you pour the butter in, the heat should cook the egg yolks and thicken the sauce.

Heat a non-stick frying pan over a medium heat and add some oil.

Spoon in a small ladleful of batter to make a pancake about 10cm across.
Cook for approximately 1 minute until the edges of the pancake are firm and bubbles have started to appear on the surface.

Flip and fry for another 30 secs utill golden on both sides.

Continue this process until you have made enough pancakes, keep them warm in the oven set at 100°C.

Place the Parma on top of the pancakes.

Finally, poach the eggs for 3 minutes, then remove from the water and drain before placing on top of the ham.

Spoon over the hollandaise sauce and serve with freshly ground black pepper.