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Export 12 ingredients for grocery delivery
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.
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