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Oatmeal Pancakes Eggs Benedict

Oatmeal Pancakes Eggs Benedict

These oatmeal pancakes are quick to make and are delicious served as eggs Benedict, stacked with smoked salmon and topped with a poached egg and hollandaise sauce.

Cooking Time 15 minutes
Skill Level Medium
Serves 8


100g Mornflake Fine Oatmeal
50g plain white flour
½ tsp baking powder
Pinch baking soda
1 tsp sugar
Pinch salt
1 egg, separated
250ml milk
10g butter, melted
Butter for cooking

To serve

100g smoked salmon
1 jar Hollandaise sauce
Eggs, poached
Lemon, sliced
Chives, chopped


  • Mix the Mornflake Fine Oatmeal, flour, baking powder, baking soda, sugar and salt in a bowl.
  • In another bowl whisk the egg whites to soft peaks.
  • Beat the egg yolk and the milk together, then mix into the dry mixture.
  • Gently fold half the beaten egg white into the flour mixture, then add the remaining white. Try not to stir the mixture any more than you need to.
  • Heat and then butter the pan before ladling or pouring in enough batter for pancakes of about 4”/10cm across.
  • Turn over once the bubbles have risen, and the top of the pancake has set. Cook in batches, keep warm wrapped in a tea towel in a very low oven until all the batter has been used.
  • To serve, stack the pancakes with smoked salmon, topped with Hollandaise sauce and a poached egg. Garnish with a slice of lemon and some chopped chives.