Savory Herb Pancakes with Smoked Salmon and Lemon Dill Crema

Ingredients

• •1 cup all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon baking soda
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •1 tablespoon chopped fresh dill
• •1 tablespoon chopped fresh chives
• •1 egg
• •3/4 cup buttermilk
• •2 tablespoons melted butter, plus extra for cooking
• •4 ounces smoked salmon
• •1/2 cup sour cream
• •1 tablespoon fresh lemon juice
• •1 teaspoon lemon zest
• •1 tablespoon chopped fresh dill (for crema)

Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.

2. 2

   Stir in the chopped dill and chives.

3. 3

   In a separate bowl, whisk together the egg, buttermilk, and melted butter.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

5. 5

   Heat a non-stick skillet or griddle over medium heat and lightly coat with melted butter.

6. 6

   Scoop about 1/4 cup of batter onto the skillet and cook for 2-3 minutes per side, or until golden brown. Repeat with remaining batter.

7. 7

   In a small bowl, mix the sour cream, lemon juice, lemon zest, and chopped dill to make the lemon dill crema.

8. 8

   Serve the pancakes warm, topped with smoked salmon and a dollop of lemon dill crema.