Fluffy pancake eggs royale

Method

• step 1

  Whisk 2 eggs and the milk in a bowl until combined. Sieve the flour and baking powder into a separate bowl, then pour in the liquid. Whisk until you have a smooth batter.

• step 2

  Heat a small knob of the butter in a large non stick frying pan over a medium heat. When the butter is foaming pour around 4 tbsp of pancake batter into the pan per pancake. They should be around 12cm wide. You will need to cook the pancakes in batches of 2 or 3. Cook for a couple of minutes until golden, flip and cook on the other side until golden. Keep the cooked pancakes warm. Wipe out the pan, add a knob more butter and cook the next batch.

• step 3

  Meanwhile in a pan of simmering water over a medium-low heat, poach the remaining 4 eggs for 2-3 mins for firm whites and soft yolks in a pan of simmering water. Poach 1-2 at a time if needed. Heat the M&S hollandaise sauce according to the pack.

• step 4

  Stack a couple of pancakes per person, divide the smoked salmon between servings, draping over the stack. Place a poached egg on each stack and pour over the warmed Hollandaise sauce. Garnish with a slice of lemon and a small sprig of dill if you wish.