Eggs Benedict pancakes

• Start by making your hollandaise sauce by melting your butter in a saucepan, then once melted add an egg yolk, your lemon juice and greek yogurt. Whisk well and leave on a very low heat while you make your pancakes
• Next, whisk together your pancake mix, (100g flour, 2 eggs, 300ml milk)
• Heat up a 12 inch frying pan with 1 cal cooking spray
• Once hot, pour in 1/3 of your mixture. Wait for 1 min and then flip to cook the other side, repeat this until you have 3 pancakes
• Layer your pancakes with the ham and leave for a moment while you poach your egg
• Bring a pan of water to boil and then crack in your final egg and leave to cook for 3 -4 mins
• While your egg is cooking, pour over your hollandaise sauce and finally finish with the poached egg

Serves 1

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