Mustard-Dill Pancakes with Smoked Salmon and Caviar Recipe

Mustard-Dill Pancakes with Smoked Salmon and Caviar Recipe

  • 1 1/4 cups milk (do not use nonfat)
  • 3 tablespoons Dijon mustard
  • 1 large egg
  • 1 tablespoon yellow mustard seeds
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons (about) butter, melted
  • 2 tablespoons chopped fresh dill
  • 1 pound thinly sliced smoked salmon
  • 1/2 cup sour cream
  • 4 ounces caviar
  1. Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.
  2. Top pancakes with salmon. Spoon sour cream over. Top with caviar.
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