Buckwheat Pancakes with Chevre, Salmon, and Dill

• 1 1/3 cups unbleached all purpose flour
• 2/3 cup buckwheat flour
• 1 tablespoon packed light brown sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cardamom
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, separated
• 1 1/2 cups buttermilk
• 1/2 cup milk
• 4 tablespoons ( 1/2 stick) unsalted butter, melted, or canola oil, plus extra for greasing
• 2 tablespoons molasses
• 4 ounces chevre
• 4 ounces smoked salmon
• 2 tablespoons chopped fresh dill

1. In a bowl, whisk together the flours, sugar, baking powder, cardamom, baking soda, and salt.
2. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.
3. In another bowl, beat or whisk together the egg yolks, buttermilk, milk, butter, and molasses.
4. Add the buttermilk mixture to the dry ingredients and mix just until combined.
5. Fold in the egg whites.
6. Heat a griddle or large skillet over medium heat and grease lightly For each pancake, spoon or pour about 3 tablespoons batter onto the hot griddle.
7. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.
8. Turn over and cook until golden brown, about 1 minute more.
9. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200F oven.
10. Bake the remaining batter as directed.
11. Serve garnished with chevre, smoked salmon, and dill.

flour, buckwheat flour, brown sugar, baking powder, ground cardamom, baking soda, salt, eggs, buttermilk, milk, unsalted butter, molasses, chevre, salmon, dill

Taken from www.cookstr.com/recipes/buckwheat-pancakes-with-chegravevre-salmon-and-dill (may not work)