Buckwheat Pancakes with Smoked Salmon

Ingredients

• 0.3 teaspoon baking soda 
• 0.1 teaspoon pepper black
• 0.3 cup buckwheat flour 
• 18 servings optional: dill fresh chopped
• 2 large eggs separated
• 0.5 cup flour all-purpose
• 1 teaspoon optional: dill fresh chopped
• 0.5 cup milk 
• 0.1 teaspoon salt 
• 8 oz salmon smoked thinly sliced cut into small pieces
• 0.5 cup cream sour
• 1 teaspoon sugar 
• 0.3 cup butter unsalted melted

Equipment

• bowl
• frying pan
• whisk
• hand mixer

Directions

1. Whisk together dry ingredients in a large bowl.
2. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture.
3. Add 3 tablespoons butter and fold until batter is smooth.
4. Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more.
5. Transfer to a plate and keep warm, covered.
6. Brush skillet with butter between batches.
7. Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
8. *Available at natural foods stores.
9. You can substitute 2 ounces of caviar for the smoked salmon.