Nutritional Info(100g) 
- Self-raising flour 
- Baking powder 
- Eggs 
- Sea salt 
- Milk 
- Yoghurt 
- Parsley 
- Sunflower oil 
- Chives 
- Black pepper 
- White wine vinegar 
- Dijon mustard 
- Egg yolks 
- Butter 
- Eggs 
- Ham 
Ingredients
For the pancakes
- 275g/9¾oz self-raising flour
- 1 tsp baking powder
- 2 free-range eggs
- ½ tsp flaked sea salt
- 225ml/8fl oz semi-skimmed milk, plus 25ml/1fl oz
- 100ml/3½fl oz plain yoghurt
- 2 tbsp finely chopped flatleaf parsley
- 1–2 tbsp sunflower oil
- freshly snipped chives, to garnish (optional)
- flaked sea salt and freshly ground black pepper
For the hollandaise sauce
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- 4 free-range egg yolks
- 200g/7oz salted butter, cubed
For the poached egg and ham
Method
-
Put the flour, baking powder, eggs, salt, the 225ml/8fl oz milk and the yoghurt in a large bowl and whisk together with an electric whisk until smooth. Stir in the parsley and lots of black pepper.
-
Pour a little of the oil into a large frying pan set over a medium-high heat. Wipe around the base of the pan with kitchen paper to lightly grease. Take care as it will be extremely hot.
-
Drop four ladlesful of the pancake mixture into the frying pan, spacing well apart. Each one should spread slowly to be around 9cm/3½in in diameter. Cook for 2 minutes, or until the pancakes rise, bubbles appear and their surface appears dry at the edges. Flip over with a palette knife and cook on the other side for a further 1½–2 minutes until pale golden-brown.
-
Transfer the cooked pancakes to a warmed plate, cover with foil and a dry tea towel to help retain the heat. Cook the remaining four pancakes in exactly the same way, greasing the pan with a little oil between each batch. If the pancake mixture begins to get too thick to pour, simply whisk in a little extra milk.
-
For the hollandaise sauce, while the pancakes are cooking, fill a large saucepan with water and bring to a very gentle simmer. Put the vinegar, mustard and egg yolks in a medium bowl and whisk with an electric whisk until very pale and creamy.
-
Melt the butter in a small pan over a low heat until frothy. Gradually add the hot butter to the egg yolk mixture, whisking constantly until the sauce is thick and glossy. Season with salt and pepper.
-
For the poached egg and ham, break the whole eggs into the pan of simmering water, one at a time. Cook for 2½–3 minutes, or until the whites are set and the yolks remain runny.
-
Divide the pancakes between four warmed plates. Top with folded slices of ham. Lift the eggs out of the water with a slotted spoon and place on top of the ham. Pour over the hollandaise sauce, season with black pepper, garnish with snipped chives if you like, and serve.