Watercress pancakes with salmon

Ingredients

¾ cup flour, ½ tsp baking powder, 1 tsp cream of tartar, 1 egg, 2 cups of watercress leaves

150ml milk, diced salmon fillet about 1 to 1½ cups

Salt and pepper

Butter to grease pan

Method

Place flour, baking soda, cream of tartar, egg and watercress in a food processor.  Blend to a chunky paste.  Gradually add milk until the batter is smooth.

Mix diced salmon into the batter and season the mix.

 To make pancakes

Heat frying pan to medium and grease with butter.  You can make these pancakes to a size that suits.  2tbs of batter per pancake is good size.  Drop the batter into the pan space about 2-3cm apart.  Cook until bubbles appear on the surface, then turn and cook for a further minute or until golden.  Transfer to a baking tray, cover loosely with foil and keep warm in the oven while you make the remaining pancakes, greasing the pan with more butter as needed.

 Serve with green salad aioli and a soft boiled egg.