Yields- 30 Pancakes


- 1 1⁄2 cups plain flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 egg
- 1 cup low-fat milk
- 1⁄2 cup light sour cream
- 1 teaspoon mustard
- 1 teaspoon horseradish cream
- 2 tablespoons chives, chopped (plus extra, to garnish)
- black pepper
- 200 g smoked salmon, slices


- Combine sifted flour with baking soda and baking powder. In a separate bowl, lightly beat egg and add milk. Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick.
- Spoon a tablespoon of mixture into a lightly greased, non-stick frying pan. Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely.
- Combine sour cream, mustard and horseradish. Stir in chives and season with pepper. Spoon onto cooled pancakes and top with slices of smoked salmon. Garnish with extra chives and serve.