Cress and Yogurt Pancakes

Name: Cress and Yogurt Pancakes
Yield: 4 servings
Ingredients: 1 tsp baking powder; 100 g wheat flour; ½ tsp coarse salt; 1 tsp sugar; 400 g greek yogurt; 2 eggs; 250 g Coarsely Chopped cress; 2 tbsp Rapeseed oil; 1 lemon zest (Unwaxed); 100 g white cheese blocks; 12 slices Air Dried ham Or Smoked Salmon; 100 g greek yogurt

Sophisticated pancakes which make a delicious side dish.

Ingredients

1 tsp Baking powder
100 g Wheat flour
½ tsp Coarse salt
1 tsp Sugar
400 g Greek yogurt
2 Eggs
250 g Coarsely Chopped cress
2 tbsp Rapeseed oil
1 Lemon zest (Unwaxed)
100 g White cheese blocks
12 slices Air Dried ham Or Smoked Salmon
100 g Greek yogurt

Instructions

Step 1

Mix the flour, baking powder, salt and sugar in a bowl.

Step 2

Add the yogurt (400g) and eggs and whisk together until the mixture is smooth. Add the cress and oil and let the mixture rest in the refrigerator for approximately ½ hour.

Step 3

Heat a knob of butter or some oil in a small pan (if you have one for small pancakes, use it).

Step 4

Make 4 small pancakes (approximately 1½ tablespoons per pancake) - spoon the mixture into the heated pan and cook on an even heat for approximately 2 minutes on each side.