Eggs Benedict Pancakes with Smoked Salmon

DESCRIPTION

INGREDIENTS

Pancakes

• 200g wholemeal spelt flour
• 2 eggs
• 200ml milk
• 2 tsp baking powder
• 2 tbsp chopped chives
• 1/8 tsp salt

Toppings

• 2 eggs
• 1 tbsp white vinegar
• 100g smoked salmon
• 20g baby spinach
• 2 tbsp hollandaise sauce
• 1 tbsp chopped chives
• Black pepper, to taste

INSTRUCTIONS

Make pancakes

1. In a large mixing bowl, mix all the ingredients for the pancakes until combined. Do not overmix.
2. 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

3. Crack each egg into a ramekin or a small bowl.
4. 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.
5. When the timer is up, use a slotted spoon the remove the poached eggs from the water.

Assemble

4. 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!

© Chloe Ting Recipes – https://chloeting.com/recipes/eggs-benedict-pancakes-with-smoked-salmon