Ingredients

• 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

Instructions

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