Giving the humble American pancake a run for its money and stepping it up a notch with this savoury one pan pancake.
I sometimes slice up my basil leaves and add to the hollandaise, so feel free to do this if you like.
One of the best tricks I learnt about making hollandaise is that: by adding a little water along with the butter, when needed, as you go. it makes the lightest, fluffiest hollandaise, it helps to cool it also and prevent it splitting.
- 2 confit duck legs
- 1 bunch rainbow chard
- 100g self raising flour
- 1 tsp baking powder
- 2 eggs
- 150ml milk
- 2 egg yolks
- 250g butter, melted
- zest and juice of 1/2 a lemon
- 1/2 tsp dijon mustard
- small handful basil leaves
- sea salt and freshly ground black pepper
Preheat the oven to 180 celcius. pop the duck legs in on a tray once heated and cook for 25 minutes. shred apart, if the skin is super crispy, chop it up and keep it also.
Whisk together the flour, baking powder, eggs and milk in a large mixing bowl along with a little seasoning when your duck is cooking. Then, pop a medium sized non stick pan over a medium heat. my pan is about 20cm wide that I use. drizzle the oil into the pan and arrange the charge in, you may have to cut them to the right size to fit the pan and do a little re-jig. cook for a minute and nuzzle in the oil, turn.
Pour the batter over this, at this point it will have expanded a little. reduce the heat a little and cook for 10 minutes until when you jiggle the pan it seems almost cooked. if you don’t wait for this flipping it will be a bloody nightmare. trust me, I trial and test these for a reason.
Once flipped, cook for another 4-5 minutes until fully cooked through. the chard will have nuzzled and cooked into the mix and you’ll see this when you flip it.
To make the hollandaise, whisk the egg yolks in a bowl set over a Bain Marie with the lemon zest, juice and dijon. slowly drizzle in the butter. Every now and again don’t be afraid to whisk in a little water. This makes for the lightest, fluffiest hollandaise. season to taste.
serve the pancake to the table topped with the duck, hollandaise, basil leaves and lots o’ pepper.