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Eggs Benedict pancakes

15 mins
cals:
480
Protein:
18g

method:

  • Start by making your hollandaise sauce by melting your butter in a saucepan, then once melted add an egg yolk, your lemon juice and greek yogurt. Whisk well and leave on a very low heat while you make your pancakes
  • Next, whisk together your pancake mix, (100g flour, 2 eggs, 300ml milk)
  • Heat up a 12 inch frying pan with 1 cal cooking spray
  • Once hot, pour in 1/3 of your mixture. Wait for 1 min and then flip to cook the other side, repeat this until you have 3 pancakes
  • Layer your pancakes with the ham and leave for a moment while you poach your egg
  • Bring a pan of water to boil and then crack in your final egg and leave to cook for 3 -4 mins
  • While your egg is cooking, pour over your hollandaise sauce and finally finish with the poached egg

Serves 1

IngredientS:

  • 100g plain flour
  • 4 eggs
  • 300ml milk
  • 2 tbsp butter
  • 20g plain greek yogurt
  • 2 tsp lemon juice
  • 100g thick ham

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