150g (5 oz) smoked salmon basil leaves and chopped tomato, to garnish
Mix together the flour, baking powder and sugar in a large mixing bowl. Make a well in the centre and add the egg, seasoning, herbs and half the milk. Using the hand mixer beat on speed 1 for approx. 35 seconds, until well blended. Then with the mixer still running gradually add the remaining milk to create a thick cream consistency.
Heat a heavy based frying pan or griddle and brush with oil. Drop spoonfuls of the batter into the pan, well spaced apart. Cook for approx. 3 minutes, until bubbles rise to the surface. Turn over and cook for approx 1 - 2 minutes, until golden. Repeat with remaining mixture to make 8 pancakes.
Place the cheeses, seasoning, chives, lemon juice and chilli sauce in a bowl. Using the hand mixer beat on Speed 1 for approx. 20 seconds, until well combined.
Spread the cheese mixture over the pancakes. Top with salmon and garnish scattered with chopped tomatoes and baby basil leaves.