BUCKWHEAT PANCAKES WITH SMOKED SALMON

Buckwheat Pancakes with Smoked Salmon image

Yield Makes 18 to 20 hors d'oeuvres

Number Of Ingredients 16

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For buckwheat pancakes
1/2 cup all-purpose flour
1/4 cup buckwheat flour*
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
1/2 cup milk
1/2 stick (1/4 cup) unsalted butter, melted
For topping
1/2 cup sour cream
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon chopped fresh dill or chives
8 oz thinly sliced smoked salmon, cut into small pieces
Garnish: chopped fresh dill or chives

Steps:

Make pancakes:
Whisk together dry ingredients in a large bowl. 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. Add 3 tablespoons butter and fold until batter is smooth.
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. Transfer to a plate and keep warm, covered. Brush skillet with butter between batches.
Make topping:
Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
*Available at natural foods stores.