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

Add melted butter 1 tbsp at a time, whisk continuously

Add lemon juice, whisk continuously

Add salt & black pepper, whisk continuously

Prep for bain marie. Whisk sauce in a double boiler until sauce has lightened in colour and quite thick

Once done, then add 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.