Served with Woodbridge Smokehouse Tasmanian trout, Hollandaise sauce, garlic baby spinach- it’s our take on the Benedict breakfast. If you are stuck for time, you can use store-bought Hollandaise sauce or see recipe below for details on how to make your own. The pancakes and Hollandaise will keep in the fridge for up to 2 days so you can make them once and serve two people twice.
Makes: 8 pancakes | Prep Time: 10 mins | Cook Time: 20 mins
½ cup milk
3 tbsp olive oil, plus extra for frying
375g smooth ricotta
1 cup plain flour
3 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
100g baby spinach
1 tbsp olive oil
1 large garlic clove
200g packet Woodbridge Smokehouse Cold Smoked Trout
In a large bowl whisk egg, oil and milk with a fork. Add ricotta and mix well. Add flour and mix to combine.
Heat oil in a large frying pan over medium heat. Using an ice cream scoop dollop about ¼ cup of the batter for each pancake. Cook for 2-3 mins on each side, until golden and crunchy on the outside. Remove from pan and repeat with remaining batter.
Melt butter in the microwave in two 30-second bursts. Place egg yolks, lemon juice, mustard and salt in a blender and blend for 10 seconds until combined. Reduce speed to medium and slowly pour in the hot melted butter in a thin stream. The mixture should combine and emulsify into a creamy sauce. Remove from blender and set aside for serving.
Place baby spinach and oil in a small saucepan and heat, stirring, over medium heat until wilted. Peel and crush in garlic. Stir to combine and take off the heat.
Serve pancakes topped with garlic spinach, trout and Hollandaise sauce, with lemon wedges on the side.