Fluffy Pancakes with Trout Roe Benedict Style

Cooked live on Vanity Fair’s Instagram, Mikaël Petrossian’s fluffy pancakes went viral for their irresistible fluffiness. This recipe is a tribute to eggs during Easter: poached eggs with hollandaise sauce made from egg yolks, meringue for the pancakes, and trout eggs from the Easter selection for the finishing touch.

 

Preparation: 20 minutes • Cooking: 10 minutes

Ingredients for 4 people

For the pancakes

• 100 g Petrossian trout eggs
• 100 g flour
• 1 packet baking powder
• 2 egg yolks
• 4 egg whites
• 20 cl milk
• 5 g sugar
• 1 pinch of salt

For the hollandaise sauce

• 200 g butter
• 3 egg yolks
• ½ lemon
• Salt, pepper

Instructions

For the fluffy pancakes

1. Mix the egg yolks, milk and flour in a bowl until smooth.
2. Beat the egg whites with a pinch of salt until stiff.
3. Add baking powder and sugar gradually, continuing to beat until firm.
4. Gently fold the egg whites into the yolk mixture.
5. Butter a pan generously and pour in ¼ of the batter.
6. Cover and cook on very low heat without flipping. It is done when the tip of a knife comes out clean.

For the hollandaise sauce

1. Separate whites from yolks, then whisk yolks with 2 tablespoons cold water.
2. Place over a bowl of boiling water for a bain-marie.
3. Whisk until creamy and fluffy.
4. Add butter in pieces gradually, whisking continuously.
5. Season with salt, pepper and add lemon juice.
6. Continue whisking until thickened.

For plating

1. Place the fluffy pancakes on plates.
2. Pour hollandaise sauce generously over the pancakes, then add trout eggs.
3. Serve immediately.

Extra tip?

For an Easter brunch, serve these fluffy pancakes with English-style cooked asparagus and a poached egg.

Photographs: Marine de la Bretèche