Smoked Salmon Pancakes

Separate the egg yolks from the whites. Set the whites aside.

In a bowl, add all the dry ingredients: the flour, baking powder, a pinch of salt and a spoon of sugar if you like. Mix.

Melt the butter pieces for a few seconds in the microwave.

Pour the egg yolks and milk into the dry ingredients. Whisk or beat until the mixture becomes smooth and even.

Add the melted butter and mix again.

Add a pinch of salt to the egg whites, then whisk them until stiff: when you lift the whisk, they should hold their shape.

Add the whisked egg whites to the pancake batter a little at a time, gently lifting and turning it with a spatula (don't stir hard, or the whites will lose their air).

In a hot, lightly buttered pan, add a ladle of the batter. Cook for 2 minutes on each side over low heat.

Flip them once bubbles form on the surface of the batter. Repeat until there is no batter left.

In a bowl, mix the sour cream with the lemon zest and juice. Season with salt and pepper and mix.

Place the pancakes on a plate, add a slice of smoked salmon and a spoonful of lemon cream. It's ready!