Cooking Instructions
1.
Whisk 2
eggs (2)
and the
milk (200 mL)
in a bowl until combined. Sieve the
flour (200 g)
and
baking powder (7 g)
into a separate bowl, then pour in the liquid. Whisk until you have a smooth batter.
2.
Heat a small knob of the
butter (50 g)
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.
3.
Meanwhile in a pan of simmering water over a medium-low heat, poach the remaining 4
eggs (4)
for 2-3 mins for firm whites and soft yolks. Poach 1-2 at a time if needed. Heat the M&S hollandaise sauce according to pack instructions.
4.
Stack a couple of pancakes per person, divide the
smoked samon (100 g)
between plates, draping over the stack. Place a poached egg on each stack and pour over the warmed
hollandaise sauce (1 pouch)
. Garnish with a slice of
lemon (1)
and a small sprig of
dill (to taste)
, if you wish.