SMOKED SALMON WITH DILL PANCAKES

1 cup self-raising flour
2/3 cup skim milk
2 egg whites
1 tablespoon chopped fresh dill
100g sliced smoked salmon
200 ml low-fat plain yogurt
1 tablespoon seeded mustard
1 cup snow pea sprouts
2 tablespoons baby capers
12 baby gherkins

Sift flour, salt and pepper into a bowl. Make a well in the centre, add milk and egg whites, whisk until smooth; stir in dill. Heat a non-stick frying pan to medium-low, spray with cooking oil spray. Drop 1/4 cup of mixture into pan, spread quickly into a circle about 10cm in diameter. Cook for 20 seconds or until bubbles begin to appear on the surface. Turn over, cook until browned. Remove from pan, repeat with remaining mixture. Serve pancakes topped with smoked salmon, combined yogurt and mustard, snow pea sprouts, capers and gherkins.