• Preheat your oven to 220°C/200°C fan/gas mark 7. 
• Boil a pot of water for the eggs.
• Once the pot of water is boiling, add the vinegar.

• In a large bowl, mix the pancake batter, chocolate chips and cinnamon to taste (reserve a few chocolate chips to create Christmas designs).
• Return the pan to medium-high heat with a knob of butter.
• Once hot, add 2 tbsp of batter to the pan and cook until bubbles start to appear. Turn and cook for another 1-2 mins.
• Repeat with two-thirds of the batter.
• Use the remaining batter to make smaller pancakes with 1 tbsp batter each.

• Once the pot of water is boiling, add the vinegar. Crack each egg (2 per person) into separate small bowls.
• Swirl the water to create a whirlpool. Carefully drop the eggs—one by one—into the centre.
• Lower the heat to a simmer. Poach until the white is completely cooked and firm, 2-3 mins.
• When ready, use a slotted spoon to carefully remove each egg and place on a kitchen paper-lined plate. Season to taste with salt and pepper.

TIP: If you want your yolks less runny, cook for 1 min more.

• Meanwhile, place another pot over high heat (no oil).
• When hot, add the spinach. Season with salt and pepper and add a splash of water.
• Cook until wilted, 2-3 mins. Set aside from the pot and keep covered. 
• Return the pot to a medium heat and pour the hollandaise and gently warm through.
• Season to taste with salt, pepper and sugar.

• Pop the buns into the oven to warm, 2-3 mins.

• Plate up larger pancakes with smaller pancakes arranged above to resemble snowmen. 
• Use reserved chocolate chips to make the eyes, buttons and scarf. 
• Make maple syrup snowman arms, then drizzle the remainder over the top.
• Share the spinach between the cut side of each bun.
• Garnish with the smoked salmon. Place the eggs on top then drizzle over the hollandaise sauce.