Eggs Benedict Pancake Stack

• 6 Eggs, 2 for pancakes, 4 for poaching (fridge cold)
• 4 Egg Yolks
• 4 Ham, slices thick good quality, warmed
• Spinach Leaves Handful
• 250 g Plain Flour
• 375 ml Buttermilk
• 250 g Butter
• 1 tbsp Chives, chopped, plus bunch chopped to serve
• 2 tbsp White Wine Vinegar, plus 1 tsp for hollandaise
• 1 tbsp Caster Sugar
• 1 tsp Baking Powder
• 0.5 tsp Bicarbonate of Soda
• 0.25 tsp Salt

Instructions

1. 1

   In a blender add the eggs, butter milk, flour, sugar, baking powder, bicarbonate of soda and salt and whizz up until it's frothy, then add the chopped chives and stir though.

2. 2

   Heat a frying pan and lightly melt a small amount of butter. You don't need much.

3. 3

   Begin making your pancakes in batches. Pour a cup of the batter into the pan (creating roughly 10cm circles) and cook for about 2 minutes.

4. 4

   When bubbles appear on top, flip the pancake over and cook for another 2 minutes then remove them to a plate and keep warm. Butter your pan again before making the next pancake and keep going until your batter is used up.

5. 5

   To make the sauce, melt the butter in a small saucepan (or you can use a microwave) and set aside.

6. 6

   Then separately, combine the egg yokes with the vinegar and a drop of cold water. Whisk well then very gently heat in a bowl over simmering water. Whisk continuously for about 5 minutes until the mixture thickens.

7. 7

   Next, slowly add the melted butter to the egg mixture and stir until you have a creamy hollandaise sauce. Keep warm while you poach your eggs.

8. 8

   To poach the eggs, fill a wide pan with water and bring to the boil. Add a little salt and the white wine vinegar, then allow the water to simmer over a medium heat.

9. 9

   Gently add the eggs to the water (it's easier to crack the eggs into a teacup or ramekin first). Put the lid on and turn the heat off. The eggs will be softly poached and ready in 3 minutes.

10. 10

    Assemble pancake stacks beginning with two pancakes each, topped with spinach and a slice of ham. Crown the stack with a poached egg and a generous ladle of hollandaise and a sprinkle of chives to serve.