Mustard-Dill Pancakes with Smoked Salmon and Caviar

• 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.
2. Gradually whisk in flour and baking powder.
3. Stir in 2 tablespoons butter and dill.
4. Cover; let stand 1 hour.
5. Preheat oven to 250F.
6. Brush large skillet with butter.
7. Heat over medium heat.
8. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds.
9. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes.
10. Turn over; cook until golden, about 2 minutes.
11. Transfer to baking sheet.
12. Keep warm in oven.
13. Top pancakes with salmon.
14. Spoon sour cream over.
15. Top with caviar.

milk, mustard, egg, yellow mustard seeds, flour, baking powder, butter, dill, salmon, sour cream, caviar

Taken from www.epicurious.com/recipes/food/views/mustard-dill-pancakes-with-smoked-salmon-and-caviar-4620 (may not work)