These great tasting savoury pancakes are versatile, packed full of flavour and can easily be made gluten free by substituting potato or rice flour. They don’t just taste great either, they are packed full of protein and contain a wealth of nutrients from the fresh watercress. Expect a peppery kick as the potent flavour of watercress takes this delicious recipe to the next level.
Prep time: 10 minutes Cooking time: 20 minutes Serves: 2
100g lean minced beef
30g watercress roughly chopped, plus a few sprigs to garnish
2 spring onions, finely chopped
30g plain flour, wholewheat flour or gluten free flour
2 tbsp water
Pinch black pepper
4 tbsp vegetable oil
Soy sauce to serve
Brown the beef mince in a large frying pan along with a good pinch of salt. Drain the meat on paper towel, then stir together with the chopped watercress and spring onions in a large bowl.
In a separate bowl, beat together the eggs flour and water with a pinch of salt until fully combined. Add to the beef and watercress mixture, adding more flour if consistency seems too thin.
Heat 2 tbsp vegetable of vegetable oil in a griddle or frying pan over a medium heat. Measure out 4 tbsp of the mixture per cake and drop into the pan. Fry until brown, then flip and brown on the other side.
Remove the pancake and place on a warm plate lined with greaseproof paper, keeping covered until serving. Repeat the process with the remaining batter, adding more oil when required. Finally serve the pancakes warm with the soy sauce on the side for dipping.