Start by preparing the pancake batter. Whisk together the flour, baking powder, baking soda and salt
In another bowl, whisk together the buttermilk, egg, and melted butter and herbs
Combine the wet and dry ingredients, mixing until just combined. Let rest for 10 minutes
Heat a non-stick pan over medium heat and melt a small amount of butter. Pour 4 tablespoons (¼ cup/60 ml) of batter per pancake into the pan. Cook until bubbles form, about 2 minutes, then flip and cook for another minute. Keep warm
Meanwhile, bring a medium pot of water to a gentle simmer and add the vinegar. Crack each egg into a sieve and then gently slide into the water. Poach for 3–4 minutes, then transfer to an oiled plate
In a heatproof bowl, whisk the egg yolks, lemon juice, mustard and salt. Place over a pot of simmering water. Gradually whisk in the melted butter until thickened and creamy
Stack two pancakes on each plate, then top with two poached eggs and spoon over the hollandaise. Garnish with chives
Please sign in or register to send a comment to Great British Chefs.