Lazy Hollandaise Sauce and Fluffy Pancake

Hollandaise Sauce

3 egg yolks, large

1/2 cup (115gm) butter, melted

1 tbsp (1/2 fruit) lemon, juiced

Salt, black pepper, fresh dill

Whip egg yolks until light and fluffy.

Prep for bain marie. Whisk sauce in a double boiler until sauce has lightened in colour and quite thickened. DO NOT LET BOTTOM OF BOWL TOUCH BOILING WATER. BOWL MUST BE LARGE ENOUGH TO HANG ON TOP OF POT.

Add melted butter 1 tbsp at a time, whisk continuously. Take off heat once desired consistency is ready

Add lemon juice, whisk continuously

Add salt, black pepper, and fresh dill, whisk continously.

Serve immediately and finish within 4 hours.

A way to reuse leftover egg whites

Souffle Pancake

20% flour : egg

3 egg whites (around 100-110gm)

3 tsp (25gm) sugar

A dash of salt

A dash of vanilla essence

2 tbsp (20gm) all purpose flour

1 tsp baking powder

1. Beat egg whites, sugar, salt, and vanilla essence to a stiff meringue.

2. Sift in two batches of all purpose flour and baking powder. Fold in with spatula.

3. Scoop the batter onto a buttered pan heated on lowest heat. Cover with lid while cooking until pancake was somewhat firm (yet not cooked thoroughly).

4. After the pancake was a little firm, add another scoop of batter on top of it. Cover and cook until top is a little firm. Flip with spatula to cook the top side thoroughly. 

5. Serve with honey or jam.