Mother’s Day recipe: Eggs benedict pancakes

Ingredients

200g self-raising flour

1 tsp baking powder

2 tbsp chopped chives, plus more to serve

200ml milk

3 eggs

25g butter, melted, plus extra for frying

For the toppings

4 eggs

1 jar or pack (about 250g) ready-made hollandaise sauce

4 slices thick-cut ham, halved

small handful spinach leaves

Method

Whisk all of the pancake ingredients together with some seasoning until smooth.

Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.

Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny. Drain and repeat with the other eggs. Warm the hollandaise following pack instructions.

To serve, stack the pancakes with a layer of hollandaise, the ham and spinach leaves in between them, then top with a poached egg. Spoon over more hollandaise and top with chives and black pepper.

Recipe credit: BBC Good Food