Luxurious, deliciously easy breakfast. Look for best quality ham.
Ingredients:
For pancakes
- 275g self-raising flour
- 1 tsp baking powder
- 2 free-range eggs
- ½ tsp flaked sea salt
- 225ml semi-skimmed milk, plus 25ml
- 100ml oz plain yoghurt
- 2 tbsp finely chopped flatleaf parsley
- 1–2 tbsp sunflower oil
- freshly snipped chives, to garnish
- flaked sea salt, freshly ground black pepper
For hollandaise sauce
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- 4 free-range egg yolks
- 200g salted butter, cubed
For poached egg, ham
- 4 very fresh free range eggs
- 6–8 good quality slices ham, depending on size, thickness
Method:
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Put flour, baking powder, eggs, salt, 225ml milk, yoghurt in a large bowl. Use an electric whisk until smooth.
-
Stir in parsley, lots of black pepper.
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Pour a little oil into a frying pan set over a medium heat. Wipe around base of pan with kitchen paper to lightly grease.
-
Drop 4 ladleful of pancake mixture into frying pan, spacing well apart. Each one should spread slowly. Cook for 2 minutes or until pancakes rise, bubbles appear, surface appears dry at edges.
-
Flip over with a palette knife, cook other side for a further 2 minutes, until pale golden-brown.
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Transfer cooked pancakes to a warmed plate, cover with foil, dry tea towel to help retain heat. Cook last 4 pancakes same way, greasing the pan with little oil between each. If pancake mixture gets too thick to pour, whisk in extra milk.
-
For hollandaise sauce, while pancakes are cooking, fill a large saucepan with water, bring to a gentle simmer. Put vinegar, mustard, egg yolks in a medium bowl. Whisk until very pale, creamy.
-
Melt butter in small pan over a low heat until frothy. Gradually add hot butter to egg yolk mixture, whisking until sauce is thick, glossy. Season with salt, pepper.
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For poached egg, ham, break whole eggs into pan of simmering water. Cook for 3 minutes or until whites are set, yolks remain runny.
-
Divide pancakes between 4 warmed plates. Top with folded slices of ham. Lift eggs out of water with a slotted spoon, place on top of ham. Pour over hollandaise sauce, season with black pepper, garnish with snipped chives, serve.
Enjoy cooking!
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