- Start by making the pancake batter. In a large bowl mix together the self-raising flour and Maldon Sea Salt. Then in a small jug mix the milk and beaten egg. Create a well in the middle of the flour, then slowly add the milk mixture ensure to whisk it in thoroughly after each addition – this is the best way to ensure you don’t get any lumps.
- Once all the milk and egg are added and you have a smooth batter, add the grated parmesan and finely chopped chives and whisk again. Set aside.
- Preheat the oven to 180c.
- Next you want to make your hollandaise sauce. Get a small glass bowl that fits comfortably over a pan so that the base of the bowl won’t touch the water. Add some water to the pan so it comes up approximately 1 inch up the side. Then in the glass bowl add the egg yolks, the vinegar and 1 cube of butter. Place the bowl on top of the pan of water and heat it so the water is gently simmering. Constantly whisk the egg yolks until they thicken slightly.
- Then add the remaining butter a cube at a time, whisking all the time. Don’t add the butter too quickly ensure each is incorporated before adding the next. Once all the butter is added you should have a thicken and creamy sauce. Squeeze in the lemon juice and then season with Maldon Sea Salt and cracked black pepper, taste it and adjust it if necessary. Turn the heat off the pan but allow the bowl to sit on the pan still while you prepare the rest of the dish. The residual heat from the pan will ensure your sauce doesn’t split but give it a whisk every now and then.
- Place the streaky bacon on a tray and then into the preheated oven to cook for roughly 15 minutes – depending on how crispy you like it.
- While the bacon is cooking, place a medium non-stick frying pan on a medium low heat. Melt a little butter in the pan, then fry the pancakes – spooning on some batter so they are roughly 12cm in diameter. Fry each pancake for 2 minutes on each side then flip and cook the other side – they should be lightly golden and fluffy inside. Set them aside on a plate while you cook the remaining.
- While you are frying the pancakes, place a pan of water on to boil. Once boiling, reduce the heat to a gentle simmer and then poach two eggs. We like to add a splash of white wine vinegar to the water, then swirl the water before dropping the eggs in – this helps ensure a good shape to the poached eggs.
- When you are ready to serve, place 3 or 4 pancakes onto each plate in a stack. Then top with some rashers of streaky bacon, followed by the perfectly poached egg. Then finally spoon over the hollandaise sauce and garnish with a pinch of cayenne pepper and some finely chopped chives. Serve immediately.
Serving: 8 pancakes
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients
For the chive pancakes:
200g self-raising flour
1 tsp Maldon Sea Salt
250ml milk
1 egg, beaten
50g grated parmesan
15g chives, finely chopped
Butter, for frying
For the hollandaise sauce:
2 egg yolks
150g unsalted butter, diced and room temperature
1 tbsp white wine vinegar
1/2 lemon, juiced
Pinch of Maldon Sea Salt
Cracked black pepper
To serve:
8 rashers of streaky bacon
2 eggs
Finely chopped chives
Pinch of cayenne pepper
Maldon Sea Salt
Cracked black pepper
Preparation
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