Savory Rye Pancakes Recipe | King Arthur Baking
Dill-infused rye pancakes with a crème fraîche and smoked salmon topping.
Ingredients
- 1/2 cup (53g) King Arthur Organic Medium Rye Flour
- 1/2 cup (57g) King Arthur Golden Wheat Flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 large eggs, separated
- 2 tablespoons (28g) butter, melted
- 3/4 cup (170g) buttermilk
- 1 tablespoon fresh dill, chopped
- 1/2 cup (113g) crème fraîche
- 1 tablespoon chives, fresh preferred, chopped
- 6 to 8 ounces smoked or cured salmon, thinly sliced
- lemon wedges, capers, fresh dill or chives, for garnish and serving; optional
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