Akin to blini, these petite pancakes could be served hors d'oeuvres-style (i.e. as fancy finger food for a cocktail party), or as brunch fare. Dill in the pancakes brings out the flavor in rye flour, making it the perfect base for a crème fraîche and smoked salmon finish. A bit of lemon juice and/or capers completes this full-flavored experience.
To make the pancakes: In a medium bowl whisk together the flours, baking powder, baking soda, and salt. Set aside.
Separate the eggs, putting the whites into a clean mixing bowl. In a separate bowl, stir together the yolks, butter, and buttermilk.
Add the yolk mixture to the dry ingredients, stirring just until evenly moistened; a few small lumps are OK.
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.
Set the batter aside while you preheat an electric griddle to 350°F, or a frying pan over medium heat.
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.
Scoop a heaping 2 tablespoons of batter onto the hot surface; a jumbo cookie scoop works well here.
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.
Transfer the pancakes to a rack to cool (you don’t want them too hot when you add the topping).
To make the topping: Combine the crème fraîche with the chopped chives.
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.
