- 1 cup all-purpose flour
- 1 1/2 tsp sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp pepper, freshly ground
- 2 large eggs, separated
- 1 cup milk
- 3 tbsp unsalted butter, melted and slightly cooled, divided use
- 1 tsp fresh lemon juice
- 1/4 cup fresh dill, chopped and firmly packed
- 3 1/2 tbsp smoked salmon, minced (about 4 oz)
- 3 1/2 tbsp whipped-style cream cheese, at room temperature
- 2 servings [cocktail sauce]
- Preheat the oven to 200F.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, 2 tablespoons of melted butter, and lemon juice. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
- In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, and peaks form. Using a silicone spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Stir in fresh dill.
- Brush the wells of the pan with some of the remaining melted butter and place over medium heat. When the butter starts to bubble, add about 1 tablespoon of batter to each well. Working quickly, carefully spoon about 1/2 teaspoon of the smoked salmon into the center of each pancake, then spoon about 1/2 teaspoon of the cream cheese on top. Top each with another 1 tablespoon butter. (Alternatively, gently mix the cream cheese and salmon together. Spoon about 1 teaspoon into the center of each pancake)
- Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.
- Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Serve right away.