Buckwheat Pancakes with Smoked Salmon
Buckwheat Pancakes with Smoked Salmon is A mixture of flour, butter, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 25 minutes.
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.
Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
*Available at natural foods stores.
You can substitute 2 ounces of caviar for the smoked salmon.