Eggs royale fluffy pancakes

Whisk 2 eggs (2) and the milk (200 ml) in a bowl until combined. Sieve the flour (200 g) and baking powder (2 tsp) into a separate bowl, then pour in the liquid. Whisk until you have a smooth batter.

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.

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.

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.