Savoury pancakes on the BORA Tepan stainless steel grill
With Shrove Tuesday just around the corner, this week we’ve dedicated our lockdown recipe to the savoury pancake!
Whenever people think about pancakes, they usually think of the sweet kind. But pancakes can be so much more than that. These eggs benedict pancakes are perfect for a filling brunch.
For this recipe, we used our BORA Tepan stainless steel grill.
Eggs benedict pancakes
250g gluten-free plain flour 2 eggs 500ml milk butter for frying chives (optional) salt and pepper
4 eggs 1 jar hollandaise sauce (about 250g) 4 slices thick cut ham, halved small handful spinach leaves
Mix the flour, egg, milk, chives and salt and pepper in a food processor or blender until smooth. Rest for 20 minutes.
Heat a small non-stick frying pan with a knob of butter (or in our case the BORA Tepan plate on 220 degrees). Ladle a small amount of mixture into the pan or BORA Tepan plate and swirl to coat the base/Tepan – you want a thin layer. Cook for a few minutes until golden brown on the bottom, then flip and repeat on the other side. Repeat until all the mixture is used, adding more butter if necessary. Set aside in warming drawer or a warm oven.
Heat the hollandaise sauce and poach the eggs.
To serve stack the pancakes with a layer of hollandaise, ham and spinach leaves, in between them and top with a poached egg. Spoon over more hollandaise, sprinkle on the chives and black pepper.
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