1. Drain the salmon, remove skin and bones if desired, and break into large chunks. Cover and set aside
2. Make the pancake batter by whisking together the flour, egg and milk with a pinch of salt. Heat a pancake pan and add a few drops of vegetable oil. Add a little batter, tilting the pan so that it flows over the surface. Cook until set, then flip and cook the other side. Repeat until all the batter is used up, to make 8 small pancakes. Keep them warm.
3. In a small bowl, mix together the tomato sauce, soy sauce, honey or sugar and cornflour
4. Heat the stir-fry oil in a wok or large frying pan. Add the vegetables and stir-fry for 3 - 4 minutes. Stir in the sauce mixture and five spice powder. Cook for another minute or two, then gently stir through the salmon chunks, taking care to avoid breaking them up. Season
5. Divide the filling mixture between the eight pancakes, then serve at once, sprinkled with sesame seeds (optional)