Pancakes Benedict

Hollandaise requires constant vigilance… but the end result is so so worth it. We recommend using the best eggs you can find – the yolk should be bright ochre yellow, almost orange and the white should be cohesive and hold together well.

2 stacks

35min Total Time

min Active Time

Breakfast Course

How to Make

Ingredients

3/4 Cup: Birch Benders Classic Recipe Pancake and Waffle Mix

2 Cups: Water

1 tbsp: Black Pepper, fresh cracked, plus more for final seasoning

4 slices: Bacon

4: Eggs

1/2 Pound: Unsalted Butter

3 tbsps: Lemon Juice

1 Cup: Arugula, rinsed

: Salt, as desired

Directions

Preheat the oven to 415°F. Line a baking sheet with parchment paper and distribute bacon evenly across. Cook bacon 10-15 minutes, turning once about halfway through.
Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
Lightly grease pan – we like to use about a tablespoon of vegetable oil and use a paper towel to quickly spread and wipe off excess.
Mix together Birch Benders, pepper and water until just combined.
Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
Cook until bubbles have formed and popped, and sides are mostly dry.
Turn once.
Remove from heat. Store in a 200° oven while making eggs and hollandaise.
Separate 2 eggs. Wrap and refrigerate eggs whites for another use, and place yolks into a large heat-proof bowl or double-boiler top.
Melt butter and strain to remove milk fats.
In a medium saucepan, bring about an inch in a half of water to a steady simmer. Place double boiler top or bowl over water.
While whisking constantly, drizzle in clarified butter. Keep whisking until it is the consistency of a thin mayonnaise. Whisk in 1 tbsp lemon juice and pepper, remove bowl our double boiler top from pan.
Add water to pan, until almost full. Bring just to a simmer, heating over low heat until small bubbles form and rise to the surface in a steady stream. Add remaining lemon juice and bring back to the same level of heat. Crack each remaining egg into a small dish like a ramekin or measuring cup. Swirl the water with a slotted spoon and add eggs, one at a time. Let poach 3-5 minutes, until cooked as desired.
While eggs poach, remove pancakes from oven. Stack as desired on each serving plate. Top with bacon and arugula.
Remove Eggs from water with slotted spoon, draining off excess water. It can be helpful to let the eggs drain on a paper towel for a moment as well. Once drained, place on top of pancake stacks.
Spoon hollandaise over top, and season with salt and pepper as desired.

Enjoy immediately!

Pancakes Benedict

How to Make

Ingredients

Directions

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