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Breakfast & Brunch
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Our Overnight Oats, balanced between sweet, salt and heat, served with Hollandaise for an unhurried morning.
Recipes / Breakfast & Brunch / Baked Buttermilk Pancakes with Hollandaise
Breakfast & Brunch
Free recipe
Baked Buttermilk Pancakes with Hollandaise
Baked Buttermilk Pancakes with Hollandaise. Bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb buttermilk pancakes
- 1 medium unsalted butter
- 1 lb large eggs
- a pinch kosher salt
- 4 oz cracked black pepper
- 1/4 cup fresh chives
- 2 tbsp whole milk
- to taste good finishing oil
Method
Step by step
- Get everything measured and within reach -- breakfast moves quickly.
- Warm the pan properly before anything goes in so nothing sticks.
- Cook low and slow for tender results, or hot and fast for crisp edges.
- Serve the moment it is ready, while it is at its very best.
Keep cooking
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