Start by making the pancake batter. In a large bowl mix together the self-raising flour and 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 nonstick 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.

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