Oatmeal Pancakes Eggs Benedict

These oatmeal pancakes are quick to make and are delicious served as eggs Benedict, stacked with smoked salmon and topped with a poached egg and hollandaise sauce.

Cooking Time 15 minutes

Skill Level Medium

Serves 8

Ingredients

100g Mornflake Fine Oatmeal
50g plain white flour
½ tsp baking powder
Pinch baking soda
1 tsp sugar
Pinch salt
1 egg, separated
250ml milk
10g butter, melted
Butter for cooking

To serve

100g smoked salmon
1 jar Hollandaise sauce
Eggs, poached
Lemon, sliced
Chives, chopped

Shop the ingredients

6 PACKS

Stoneground Oatmeal Fine (Grade 40)

6 x 750g pack

Add to cart £15.00

Method

Mix the Mornflake Fine Oatmeal, flour, baking powder, baking soda, sugar and salt in a bowl.
In another bowl whisk the egg whites to soft peaks.
Beat the egg yolk and the milk together, then mix into the dry mixture.
Gently fold half the beaten egg white into the flour mixture, then add the remaining white. Try not to stir the mixture any more than you need to.
Heat and then butter the pan before ladling or pouring in enough batter for pancakes of about 4”/10cm across.
Turn over once the bubbles have risen, and the top of the pancake has set. Cook in batches, keep warm wrapped in a tea towel in a very low oven until all the batter has been used.
To serve, stack the pancakes with smoked salmon, topped with Hollandaise sauce and a poached egg. Garnish with a slice of lemon and some chopped chives.

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