Name: Eggs Benedict Pancakes with Smoked Salmon
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 200g wholemeal spelt flour - for the pancakes; 2 eggs - for the pancakes; 200ml milk - for the pancakes; 2 tsp baking powder - for the pancakes; 2 tbsp chopped chives - for the pancakes; 1/8 tsp salt - for the pancakes; 2 eggs - for the toppings; 1 tbsp white vinegar - for the toppings; 100g smoked salmon - for the toppings; 20g baby spinach - for the toppings; 2 tbsp hollandaise sauce - for the toppings; 1 tbsp chopped chives - for the toppings; Black pepper, to taste - for the toppings

Make pancakes

In a large mixing bowl, mix all the ingredients for the pancakes until combined. Do not overmix.
Heat up a nonstick skillet over low heat. Spoon 2 tbsp of batter onto skillet and cook for 2 minutes of each side. Transfer to a plate and keep warm. Repeat until all batter is used up.

Poach eggs

Crack each egg into a ramekin or a small bowl.
Bring a large pot of water to a boil. Add 1 tbsp vinegar to water, and stir to create a vortex. Carefully pour the eggs into the middle of the vortex, one at a time, and set a timer for 3 minutes.
When the timer is up, use a slotted spoon the remove the poached eggs from the water.

Assemble

Stack pancakes with a thin layer of hollandaise, smoked salmon and spinach. Top each stack with a poached egg and more hollandaise sauce. Sprinkle chives and black pepper on top. Serve immediately.

Notes

For the best poached eggs, use fresh eggs.
Feel free to substitute spelt flour with any other all purpose flour that suits your dietary needs.
The residual heat from the pancakes will wilt the spinach so there is no need to cook the spinach first.
If you don't like smoked salmon, feel free to substitute it with classic leg ham instead!

Eggs Benedict Pancakes with Smoked Salmon

Eggs Benedict Pancakes with Smoked Salmon

Ingredients (2 servings)

Make pancakes

Poach eggs

Assemble