Who doesn’t love a brunch with friends and family?! Jumpstart your mornings with these incredibly tasty savoury ‘Eggs Benedict’ Pancakes. Made with flavoursome buckwheat flour, these are not just perfect for brunch, they’re great for any breakfast occasion when you need something substantial; before work or school, after a strenuous swim, run, bike ride or a workout in the gym.
These eggs benedict savoury pancakes are a great source of unrefined carbohydrate, as well as being high in protein and rich in minerals. That’s why they’re a super choice for athletes as they will replenish depleted glycogen and electrolyte stores and help repair and rebuild muscles post exercise – to keep your energy levels up and your muscles in good shape so that you can train consistently and keep doing what you love with a smile on your face!
Light and fluffy, you can make the batter for these advance if you like.
We Love Brunch Eggs Benedict Pancakes
Perfect for any breakfast occasion; before work or school, post workout, of as brunch with friends and family. Also a super choice for athletes as they will replenish depleted glycogen and electrolyte stores and help repair and rebuild muscles post exercise.
Ingredients
For the pancakes
For the poached eggs
For the topping
Method
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Combine the dry ingredients for the pancakes in a bowl. Measure out the milk in a measuring jug, then add the eggs, butter and yoghurt. Whisk with a fork, then pour into the dry ingredients. Whisk to combine until you have a smooth, thick batter.
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Melt a knob of butter with a splash of oil in a non-stick frying pan over a medium heat. When it starts to bubble, spoon mounds of the batter into the pan to create 7-8cm diameter pancakes, probably 3 to 4, depending on the size of your pan.
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After 2-3 minutes, small bubbles will start to appear on the top of the pancakes. This means it’s time to flip them over, using a palette knife or egg slice. Cook for 1-2 minutes on the other side until the pancake is cooked through. Set aside.
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Meanwhile poach your eggs. Bring a large pan of boiling water to the boil. Add the vinegar and salt. Make a vortex by swirling the water with a spoon, then carefully add the eggs. Reduce the heat to a simmer and cook for 2 minutes.
Note
Makes 10-12 pancakes to serve 3-4 people