EGGS BENEDICT PANCAKES

INGREDIENTS (serves one)

3 medium British Lion eggs; 130g self-raising flour; 1 tbsp caster sugar;

1 tsp baking powder; pinch of salt; 2 tbsp unsalted butter, melted and cooled; 100ml whole milk; 2 slices smoked back bacon; 2 tbsp hollandaise sauce; salt and pepper to season

METHOD

1. Start by making the pancake batter. In a bowl, combine all of the dry ingredients – flour, sugar, baking powder and salt.

2. In a separate bowl mix together the butter, two eggs and milk. Gradually pour the wet ingredients over the dry and whisk until the batter is smooth and there are no lumps of flour.

3. Warm a teaspoon of oil in a frying pan over a medium heat. When the oil is hot pour two tablespoons of batter into the centre of the pan and shape with the back of the spoon into a disc. Cook for two minutes on the first side, then flip and cook for another two minutes until the pancake is golden. Transfer onto a cooling rack and cook the rest of the mixture in the same way.

4. Poach the remaining egg. Bring a deep saucepan of water to a boil. Add the vinegar. Stir the water, crack the egg and carefully tip it into the centre of the saucepan. Cook for three to four minutes. Lift the egg out and drain it on a piece of kitchen paper.

5. Warm a frying pan over a medium heat. Fry the bacon until browned, for two to three minutes. Then flip and cook for another minute. In a small pan, warm up the hollandaise.

6. To serve: stack the pancakes and place the bacon and egg on top. Pour over the hollandaise and season with salt and pepper.