Salmon mustard pancakes

Morning feast - Wednesday.

Ingredients (serves 4):
8 slices smoked salmon
2 tbsp pickled relish

Pancake mix:
200g self-raising flour
1 egg, separated
1 tsp mustard powder
1/4 cup fresh milk
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups cold water

Mango cream sauce:
2 tbsp thickened cream
2 tbsp mango yogurt

Method:
1. To make the pancakes, put the flour in a bowl and make a well in the middle. Add in the egg yolk, mustard powder, milk, salt and pepper. Mix well and add cold water. Stir until a smooth batter forms.
2. Whisk the egg white until fluffy and fold into the batter.
3. Brush a round cookie cutter with butter and place in a heated pan. Pour the batter into the cutter and cook for 1-2 minutes.
4. Remove the cutter and flip the pancake over. Repeat with remaining batter.
5. To make the mango cream sauce, stir the cream and yogurt together.
6. Serve the pancakes with smoked salmon and a drizzle of mango cream sauce. Add pickled relish for a tangy twist.

Tips:
If smoked salmon is too fishy for the kids, use honey baked ham instead.

Recipe source: Simply Her magazine (May 2008)