Pancake with
venison pastrami

Pancakes 

In a medium bowl, combine flour, salt and baking powder. Stir in milk, butter and egg yolk until smooth.  

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.  

Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks remain.  

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  

Cook until pancakes are golden brown on both sides; serve hot. 

Joghurt sauce 

Place all in blender and blend until smooth, chill 

Vegetables 

Cross cut the skin at the base of the tomato. Drop into boiling water briefly until the skin starts to curl up from the cut. Plunge into cold water and then peel. Put it to the side. 

Cross cut the cabbage into 1-inch squares.  

Blanch briefly in hot salty water until slightly softened. Strain in cold water to cool and then strain to dry tossing off excess water.  

In a pan heat the oil, add the mustard seeds and almost immediately add the savoy cabbage. 

Toss the cabbage and add the lemon juice.  

To serve 

Place the hot pancake onto a plate, spoon on a layer of yoghurt sauce, add the savoy cabbage and tomatoes and thin slices of pastrami. Decorate with sprouts, cubes of cheese or your favourite chutney or relish.