- 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
- 1/4 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 ounces thinly sliced smoked salmon, cut into small pieces
- Garnish:
- Chopped fresh dill or chives
- 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.