Buckwheat Pancakes with Smoked Salmon and Chives
6 servings

¾ cup buckwheat flour
½ cup all purpose flour
2 teaspoons baking powder
1 and 1/4 cups milk
2 large eggs

Vegetable oil
6 ounces thinly sliced smoked salmon, cut crosswise in half
Sour cream
Chopped chives or green onions

Mix first 3 ingredients in medium bowl.  Add milk and eggs and whisk to blend.
Season with salt and pepper.  Let batter stand 1 hour at room temperature.

Preheat oven to 200° F. Place baking sheet in oven.  Heat large nonstick skillet over medium heat. Brush lightly with oil.  Drop batter by scant ¼ cupfuls into skillet, spacing evenly.  Cook until golden brown, about 2 minutes per side.  Transfer to baking sheet in oven.  Repeat with remaining batter in batches, brushing skillet with oil as necessary.

Divide pancakes among plates.  Top with salmon, then small dollop of sour cream.  Sprinkle with chives and serve.