Herb Pancakes With Smoked Salmon, Dill And Mustard Sauce - cooking recipe

Ingredients

3/4 cup all-purpose flour
1 pinch baking powder
3 None eggs
1 cup milk
2 tbsp fresh parsley leaves, chopped
1 tsp fresh thyme leaves, chopped
4 tbsp fresh dill, chopped, plus extra sprigs to garnish
2/3 cup mustard
1/3 cup honey
2 tbsp canola oil
1/4 None cucumber, sliced
8 slices smoked salmon

Preparation

Combine flour and baking powder in a bowl. Make a well in the center. Beat eggs with milk then pour into the well. Slowly incorporate flour into egg mixture, whisking until smooth. Beat in parsley and thyme. Season. Set aside for 5 mins.
For the sauce, combine dill, mustard and honey. Transfer to a small serving dish.
Working in batches, heat a little oil in an 8 inch frying pan. Add 1/6 of the batter and cook gently for 1-2 mins, until golden brown on the bottom. Flip over and cook for another 30 seconds. Slide out of pan and keep warm. Repeat to make 5 more pancakes.
Place pancakes on serving plates and top with cucumber and smoked salmon. Drizzle with sauce and serve garnished with extra dill.