Salmon & Poached Egg American Pancakes

1. - Step 1In a large bowl, mix together the self-raising flour, baking powder, caster sugar and a pinch of salt. Make a well in the centre of the dry ingredients, then add the eggs, melted butter, and milk. Whisk everything together until smooth, then pour the batter into a jug or lipped bowl for easy pouring.
2. - Step 2Heat a frying pan over medium heat. Add a small knob of butter and allow it to melt. Pour rounds of batter (roughly 8cm wide) into the pan. Be careful not to overcrowd the pan since the pancakes will spread ever so slightly before the edges set.
3. - Step 3Cook each pancake for about 1–2 minutes on the first side, until little bubbles appear on the surface and start to pop. Flip the pancake and cook for another 1 minute on the other side, until golden.
4. - Step 4Repeat with the remaining batter.

To poach your eggs:

1. - Step 1Fill a medium saucepan with water and bring it to a gentle simmer. You want small bubbles rather than a rolling boil.
2. - Step 2Add 1–2 teaspoons of white vinegar if you’d like the whites to set more neatly, then crack your egg into a small cup so it’s easy to pour. Stir the water to create a gentle whirlpool and lower the cup close to the surface, sliding the egg gently into the centre of the pan.
3. - Step 3Let it cook for 2½–4 minutes, depending on how runny you like the yolk, before lifting the egg out with a slotted spoon to drain briefly on kitchen paper.

To serve your pancakes:

1. - Step 1Layer some smoked salmon onto your stack of pancakes. Lay your freshly poached egg on top and sprinkle with dill.
2. - Step 2Eat immediately while the yolk is soft and warm.