Savoury pancakes recipe with perfect poached eggs and crispy bacon is ready in an hour

American pancakes meet a in this savoury pancake recipe inspired by eggs benedict. An oozy poached egg and crispy bacon rashers top the fluffy chive pancake stack, which is covered in hollandaise sauce.

Shared by the team at Maldon Salt, this is a worthy alternative to indulging in a sugar overload on Pancake Day and makes for a filling meal. Tuck into the savoury pancakes for dinner or whip them up for a weekday brunch in place of lemon and sugar-topped crepes. The calls for everything to be made from scratch, including the chive-infused , but you can swap these out for shop-bought versions if you’re short on time.

Eggs benedict pancakes recipe

Ingredients

For the chive pancakes

200g self-raising flour

One tsp salt

250ml milk

One egg, beaten

50g grated parmesan

15g chives, finely chopped

Butter for frying

For the hollandaise

Two egg yolks

150g unsalted butter, diced and at room temperature

One tbsp white wine vinegar

Half a lemon, juiced

Maldon Sea Salt and cracked black pepper

Toppings

Eight rashers of streaky bacon

Two whole eggs

Finely chopped chives to serve

Pinch of cayenne pepper

Method

Start by making the pancake batter. In a large bowl, mix the self-raising flour and salt. Then, in a small jug, mix the milk and beaten egg.

Create a well in the middle of the flour, then slowly add the milk mixture and whisk it in thoroughly after each addition – this is the best way to ensure you don’t get any lumps.

Once all the milk and egg are added and you have a smooth batter, add the grated parmesan and finely chopped chives and whisk again. Set aside.

Preheat the oven to 180C. Next, you want to make your hollandaise sauce. Get a small glass bowl that fits comfortably over a pan so that the base of the bowl won’t touch the water.

Add water to the pan so it comes up approximately one inch up the side. Then, in the glass bowl, add the egg yolks, the vinegar and one cube of butter. Place the bowl on top of the pan of water and heat it so the water is gently simmering.

Constantly whisk the egg yolks until they thicken slightly. Then add the remaining butter a cube at a time, whisking all the time. Don’t add the butter too quickly. Ensure each is incorporated before adding the next. Once all the butter is added, you should have a thick and creamy sauce.

Squeeze in the lemon juice, then season it with Maldon Sea Salt and cracked black pepper. Taste it and adjust it if necessary. Turn the heat off the pan, but allow the bowl to sit on the pan still while you prepare the rest of the dish.

The residual heat from the pan will ensure your sauce doesn’t split, but give it a whisk every occasionally.

Place the streaky bacon on a tray and then into the oven to cook for roughly 15 minutes–depending on how crispy you like it. While the bacon is cooking, place a medium nonstick frying pan on medium-low heat.

Melt a little butter in the pan, then fry the pancakes, spooning on some batter so they are roughly 12cm in diameter. Fry each pancake on each side for two minutes, then flip and cook the other side. They should be lightly golden and fluffy inside. Set them aside on a plate while you cook the remaining.

While frying the pancakes, bring a pan of water to a boil. Once boiling, reduce the heat to a gentle simmer and poach two eggs. We like to add a splash of white wine vinegar to the water and swirl it before dropping the eggs in–this helps ensure a good shape for the poached eggs.

When ready to serve, stack three or four pancakes onto each plate. Then top with some rashers of streaky bacon, followed by the perfectly poached egg. Finally, spoon over the hollandaise sauce and garnish with a pinch of cayenne pepper and some finely chopped chives. Serve immediately