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4
Easy
By Kit Chapman
Published 1989
Sweat the onion in the butter. When soft, add the cream and milk and bring to the boil. Add the watercress and cook for a further 2 minutes. Blend in a liquidizer and then pass through a sieve.
Make the pancake batter by working all the ingredients in a liquidizer for a few minutes until well blended. Combine the pancake mixture with the watercress purée, put to one side and rest the ba