Step 1

To make the pancakes: In a medium bowl whisk together the flours, baking powder, baking soda, and salt. Set aside.

Step 2

, Separate the eggs, putting the whites into a clean mixing bowl. In a separate bowl, stir together the yolks, butter, and buttermilk.

Step 3

, Add the yolk mixture to the dry ingredients, stirring just until evenly moistened; a few small lumps are OK.

Step 4

, Whip the egg whites until stiff peaks form, and gently fold them into the batter, stirring just until no white streaks remain. Fold in the chopped dill.

Step 5

, Set the batter aside while you preheat an electric griddle to 350°F, or a frying pan over medium heat.

Step 6

, Lightly grease the griddle or pan with a small amount of butter or oil, spreading it evenly over the whole surface to prevent the pancakes from sticking.

Step 7

, Scoop a heaping 2 tablespoons of batter onto the hot surface; a jumbo cookie scoop works well here.

Step 8

, Cook the pancakes on the first side until the edges are set, about 1 to 2 minutes. Flip the pancakes, and cook them for an additional 1 to 2 minutes on the second side.

Step 9

, Transfer the pancakes to a rack to cool (you don’t want them too hot when you add the topping).

Step 10

, To make the topping: Combine the crème fraîche with the chopped chives.

Step 11

, Place a dollop of the topping onto each pancake, then top with a slice of salmon. Serve crème fraîche-topped pancakes with lemon wedges on the side and garnish with capers and/or fresh dill or chives.