Ingredients

Pancake

• 3 large eggs, room temperature
• ¾ cup whole milk, room temperature
• 3 Tablespoons unsalted butter, melted and slightly cooled, divided
• ½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 2 Tablespoons cornstarch
• ½ cup all-purpose flour

Toppings

• Chef Ed’s perfect hollandaise (see Culinary Scene recipe)
• Chef Ed's peppercorn strip steak (see Culinary Scene recipe)
• poached eggs
• chives

Instructions

Place a medium ovenproof skillet, preferably cast iron, on rack 1 of the Wolf Convection Steam Oven and preheat on Convection Humid mode at 430°F. Let the skillet heat for at least 25 minutes in total (prepare your toppings while you wait).

Blend eggs in a blender on high speed until very frothy, about 1 minute. With the motor running, gradually stream in milk, then 2 Tablespoons of butter; blend for another 30 seconds. Add salt, pepper, cornstarch, and flour. (This batter doubles well if you want to scale up.)

Carefully remove the skillet from the oven and swirl the remaining 1 Tablespoon of butter in the skillet to coat. Immediately pour the batter into the skillet (the butter will brown quickly, so have the batter ready to prevent burning). Bake the pancake until puffed and browned around the edges, 20–25 minutes.

Top with poached eggs, steak, and hollandaise. Garnish with chives and enjoy.