Egg Royale Maple Pancakes

For the pancake batter:

• 250ml whole milk
• 2 large eggs
• 300g self-raising flour
• 60ml pure maple syrup (preferably amber syrup for its rich taste)
• Pinch of salt
• 1 tsp baking powder
• 25g melted butter
• Vegetable oil

For the Hollandaise sauce:

• 3 egg yolks
• 2 tbsp lemon juice
• 1 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 1 tsp Dijon mustard
• Pinch of salt
• Pinch of cayenne pepper
• 150g melted butter, unsalted

For the poached eggs:

• 4 large eggs
• 2 tbsp maple vinegar
• Pinch of salt

For the maple-glazed cherry tomatoes:

• 12 cherry tomatoes
• 1 tbsp olive oil
• 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• Pinch of sea salt

Additional ingredients:

• A few handfuls of spinach, cooked and wilted
• Smoked salmon, thinly sliced
• Fresh coriander, finely chopped
• Pinch of chilli flakes

To make the batter:

1. Sift the self-raising flour, baking powder and salt into a large bowl.
2. In a separate bowl or jug, whisk together the milk, maple syrup and eggs, then whisk in the melted butter.
3. Pour the milk mixture into the flour and, using a whisk, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
4. Heat a non-stick frying pan over a medium heat and add a little bit of oil.
5. Add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be.
6. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½cm in thickness.
7. Repeat until all the batter is used up.

To make the Hollandaise sauce:

1. In a bowl, whisk egg yolks until frothy.
2. Add the lemon juice, salt, maple syrup, Dijon mustard and cayenne pepper.
3. Pour 4cm of water in a pan then bring to a simmer.
4. Set the bowl over the simmering water.
5. Whisking constantly, heat the egg mixture until it turns pale yellow, thickens slightly and increases in volume.
6. Remove from the heat then slowly pour the melted butter in and continue whisking until the sauce is smooth and thickened.
7. Serve warm.

To make the poached eggs:

1. In a pan, pour about 15cm of water and add the salt along with the maple vinegar.
2. Bring to a simmer.
3. Gently crack your eggs in the water then let them cook for 3 minutes.
4. Remove the egg with a slotted spoon then transfer on a paper towel to remove any excess water.

To make the maple-glazed cherry tomatoes:

1. Preheat the oven to 180°C.
2. Put the cherry tomatoes on a baking tray.
3. Drizzle the olive oil and maple syrup over the cherry tomatoes.
4. Sprinkle sea salt the cook for 10 minutes.

Assembly:

1. Put one or two pancakes in the middle of a plate, add one tablespoon of cooked spinach, three cherry tomatoes, one slice of smoked salmon and one poached egg.
2. Pour two tablespoons of Hollandaise sauce on top then sprinkle the chilli flakes and fresh coriander.