Eggs Benedict Pancakes Recipe

In a mixing bowl, whisk together the eggs and milk until well combined.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the egg mixture, whisking until smooth.

Heat a large non-stick skillet over medium heat and brush with melted butter.

Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

While the pancakes are cooking, fill a large saucepan with water and bring to a simmer. Add the vinegar.

Crack each egg into a small dish, then carefully slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still slightly runny.

Remove the poached eggs from the water using a slotted spoon, and place them on a paper towel-lined plate to drain any excess water.

To assemble, place two pancakes on each plate. Top each pancake with two slices of bacon, then place a poached egg on top. Drizzle with Hollandaise sauce and garnish with chopped chives.

Serve immediately and enjoy!