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

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

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.