Directions

1. In a large mixing bowl, combine flour, baking powder, salt and pepper. Set aside.

2. In a separate bowl, whisk together the egg and milk. Add in the most of the chives (reserve some for serving), kale and Parmesan and mix to combine. Add in the dry ingredients and stir through.

3. Heat a large frying pan on medium-high heat. Add a little butter to coat the pan. When pan is hot, scoop half a cup mixture for each pancake and flatten out until 1cm thick.

   Cook for a few minutes until bottom is golden brown, flip and cook on the other side.

   Cooking time will be about 4–5 minutes per pancake. Place into a pre-heated oven to keep warm while making the remaining pancakes.

4. Repeat with remaining mixture. You should make four pancakes.

5. Divide the pancakes amongst two plates. Top with poached egg and salmon, garnish with chives.