- 100gm/4oz plain flour
- 1/2 teaspoon bicarbonte of soda
- 1 teaspoon cream of tarter
- 1/2 teaspooon salt
- a Little black pepper
- 1 size 2 egg
- A good bunch of fresh watercress
- approx. 1/4 pint milk
- 100ml Crème fraiche (or whipped double cream)
- 1 teaspoon horseradish sauce
- Salt, black pepper, tabasco and lemon juice
- 100gm/4oz Connemara smoked salmon cut into thin ribbons
- In a food processor whiz all the ingredients together but the milk. Now add the milk in a slow stream with the motor running.
- Heat a heavy-based pan or griddle and when hot grease it lightly. Drop spoonfuls of batter onto the griddle. Once the bubbles begin to break turn the pancakes and cook the other side. Wrap the cooked pancakes in a tea towel to keep warm while you cook the rest of the batter.
- Mix the crème fraiche, whippped double cream and horseradish together seasoning with salt, pepper, lemon and Tabasco.
- Serve the pancakes topped with a dollop of this cream and some ribbons of Wild Irish Smoked Salmon.
- The tiny bright green pancakes are easy to make but the batter must be cooked soon after it is made so if you need to cook ahead, fold the pancakes in a clean tea towel and re-heat for about 1 minute in a microwave just prior to serving.