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Mash the potatoes while they are still hot, then allow to cool before adding the spring onion and seasoning with salt and pepper.
Lightly whisk the flour and baking powder with the milk (100ml at first) and lemon zest and add to the mash, whisking in. Check the seasoning and consistency (add a little extra milk if the mix is too stiff, but it should still be thick).
Heat the oil in a large non-stick frying pan. When hot, pour in the batter, using a spatula to spread the mix out as its quite thick. When the pancakes have puffed up and browned beneath (about 2 minutes), carefully flip over to cook on the other side.
To serve, place a pancake on each plate, top with the smashed avocado (seasoned with salt & pepper and lemon juice), a handful of watercress and the smoked salmon.
If you are adding a poached egg, place this on top of the salmon. Squeeze extra lemon and drizzle a little olive oil over the top.
Mash the potatoes while they are still hot, then allow to cool before adding the spring onion and seasoning with salt and pepper.
Lightly whisk the flour and baking powder with the milk (100ml at first) and lemon zest and add to the mash, whisking in. Check the seasoning and consistency (add a little extra milk if the mix is too stiff, but it should still be thick).
Heat the oil in a large non-stick frying pan. When hot, pour in the batter, using a spatula to spread the mix out as its quite thick. When the pancakes have puffed up and browned beneath (about 2 minutes), carefully flip over to cook on the other side.
To serve, place a pancake on each plate, top with the smashed avocado (seasoned with salt & pepper and lemon juice), a handful of watercress and the smoked salmon.
If you are adding a poached egg, place this on top of the salmon. Squeeze extra lemon and drizzle a little olive oil over the top.
15 minutes
Serves 18-22 scones
