Egg Souffle Pancakes with Poached Eggs & Hollandaise sauce

If you like your pancakes light and fluffy you are going to love making these stacked pancakes and adding your twist on the ingredients. You can make them savoury (which I love) or sweet (which my son loves). I love the mushroom and egg variation, as well as the bacon and egg or salmon and egg - we are still trying out loads of variations even a Matcha one. I like to serve with microgreens or spinach which adds texture and colour to the dish.

Topping Ideas:

Crispy Bacon/Poached Egg Combo

Crispy Onions/Fried Mushrooms/Poached Egg Combo

Poached Egg/Scrambled Egg/Smoked Salmon/Wilted Spinach Combo

Matcha/Avocado Combo

Equipment:

We used metal ring moulds - Diameter measuring 8cm wide by 4cm deep - use what you have - you can use wider or smaller and I used one ring at a time. Aim for straight sides as this makes it easier to lift out and a clean presentation stackable look. I prefer having 3 tiers to keep it simple - but it is up to you - the higher the tier the easier it will wobble and fall.

Cast iron frying pan with a lid from another pot that fits over to steam the above

Electric whisker and a bowl to whisk the egg whites

Microwave for the hollandaise sauce - butter element.

Frying pan to saute the mushrooms

Small saucepan for the poaching of the Eggs

For the Poached Eggs

Boil the water in a kettle. Put the hot water halfway in a small saucepan and a tablespoon of white wine vinegar. Ensure the heat is on a simmer. Break 1 egg into a small ramekin and set aside. Using a spoon gently create slow wide circles in the water to create a circling motion. Then pick up the ramekin and gently slide the egg into the simmering water so that the egg whites surround the egg. Remove after the egg whites are firm - 6-8 minutes using a slotted spoon. It is best to lay onto a clean jay cloth to absorb the water. Don't worry if the eggs cool as they can be rejuvenated in hot water. Repeat with as many poached eggs as you would like - I had poached egg within one of the tiers as well as on top.

For the Souffle Pancakes

• 2 large eggs (yolks and whites separated)

• 2 tbsp whole milk

• 3 tbsp plain flour (sifted)

• ½ tsp baking powder

• 2 tbsp sugar

• ¼ tsp cream of tartar or lemon juice (to stabilize meringue)

• A pinch of sea salt (optional)

• Butter (for greasing the pan) Oil for greasing the inside of the ring moulds

  
  

Method:

1. In one bowl, whisk egg yolks, milk, and vanilla until smooth. Sift in flour + baking powder, mix until just combined (a thick paste).

2. In a clean bowl, beat egg whites with cream of tartar. When foamy, gradually add sugar and whisk to stiff peaks.

3. Gently fold the meringue into the yolk mixture in 3 additions — careful not to deflate as we need the volume

4. Heat a non-stick frying pan or cast iron frying pan on a low heat. Lightly grease with butter and wipe off excess.

5. Using a spoon or piping bag, mound scoops of batter into the lightly greased insides of the ring moulds. It should be 1/2 - 3/4 full - not too full as they will rise quickly. As they inflate to the full size of the ring molds, quickly add 1 - 2 teaspoons of water to the frying pan and quickly cover with a lid (oil and water will spit so be careful) and the steam will help lift the pancakes.

6. Cook 3–5 min per side until golden and cooked through but be careful as they cook quickly and you do not want a burnt edge.

7. Once turned over and browned on both sides, remove the ring moulds with a fish slice or spatula to a plate and once cooled the pancakes should keep their shape and come away from the ring moulds.

   
   

Hollandaise Sauce Ingredients:

• 2 large egg yolks

• 1 tbsp lemon juice

• ½ tsp Dijon mustard (optional)

• 100 g unsalted butter, melted and warm in a microwave

• Pinch of cayenne or white pepper

• Salt, to taste

  
  

Method:

1. Place yolks, lemon juice, and (mustard) in a heatproof bowl.

2. Whisk over a gentle bain-marie (or low heat) until slightly thick and pale.

3. Slowly drizzle in melted butter, whisking with a hand whisk constantly, until sauce emulsifies and thickens.

4. Season with salt, pepper, and a little extra lemon juice to taste. Keep warm.

Stack the first pancake with your topping until you get to the top - ensure each one has a flattish topping inside to avoid toppling over. Put the poached egg on top and drizzle with the Hollandaise Sauce for dramatic effect. Arrange microgreens around the base. The poached egg yolk should be runny so you get the great drippy effect from the egg and the sauce.