1 2/3 cups Immaculate Baking Co. Organic Pancake and Waffle Scratch Mix
1 cup Milk
1/4 cup Creme Fraiche, Sour Cream or Full-Fat Greek Yogurt
1/2 lb Smoke Salmon, thinly sliced
Fresh Dill Sprigs, for topping
Heat griddle or large nonstick skillet over medium-high heat (about 375 degrees F). Grease with vegetable oil or butter.
In large bowl, stir pancake mix, milk and egg with whisk or fork until smooth. Drop batter in tablespoons onto hot greased skillet.
Cook 1 to 2 minutes until bubbles begin to form on surface and edges are dry. Turn; cook about 1 minute more or until golden brown. Transfer to plate. Repeat with remaining batter.
To serve, top each pancake with a dollop of creme fraiche, a small, thin slice of smoked salmon and a sprig of dill.