Eggs Benedict Pancakes

• self-raising flour↗200g 200g
• baking powder↗1 tsp 1 tsp
• finely chopped green onion2 tbsp 2 tbsp

  plus a little more for serving

• milk↗200ml 200ml
• eggs↗3 3
• butter↗25g 25g

  melted, plus extra for frying

• eggs↗4 4
• ready-made hollandaise sauce↗1 jar or pack (about 250g) 1 jar or pack (about 250g)
• thick-sliced ham4 slices 4 slices

  halved

• spinach leaves↗small handful small handful

Step-by-step instructions

1. 1

   Whisk all the pancake ingredients together with the seasonings until you have a smooth, homogeneous batter.

2. 2

   Place a small knob of butter in a large non‑stick skillet over medium‑low heat and cook until it melts and begins to foam. Pour 2 tbsp of the batter into the pan and, using the back of a spoon, shape an 8‑9 cm round disc. Depending on the size of your pan, you can cook 2‑3 pancakes at a time. Cook 2‑3 minutes on the first side, then flip and cook for another 1 minute.

3. 3

   Preheat the oven to its lowest setting. Place the cooked pancakes on a tray and keep them warm in the oven while you finish the rest. Bring a large pot of water to a boil. Crack each egg into a small cup, then gently lower it into the water. Poach for 2‑3 minutes until the whites are set but the yolks remain runny. Drain and repeat with the remaining eggs. Warm the hollandaise sauce according to the package instructions.

4. 4

   To serve, layer the pancakes with hollandaise sauce, ham and spinach leaves, and top with a poached egg. Drizzle more hollandaise, garnish with finely chopped green onion and black pepper.