Buttermilk Pancakes with Salmon & Horseradish Cream

No one will miss the bagels when you serve scrumptious smoked salmon atop fluffy buttermilk pancakes!

PANCAKES 1 1/3 cups self-rising flour, sifted

1 tsp. baking powder

2 eggs, separated

2/3 cup buttermilk

1 Tbs. finely chopped chives, plus additional

2 tsp. sugar Sea salt and freshly

ground pepper 1/3 cup milk

HORSERADISH CREAM 1 cup crème fraîche or sour cream

1 Tbs. creamy horseradish

ASSEMBLY 1-2 Tbs. butter

Smoked salmon slices, 12-16 oz. 1 lemon, cut into wedges

l Pancake batter: In large bowl, whisk together flour, baking powder, egg yolks, buttermilk, chives and sugar. Season well with salt and pepper, then gradually add milk until batter is smooth and pourable. In separate bowl, whisk egg whites until stiff and gently fold into batter using spatula. Cover; refrigerate 30 minutes. l Horseradish cream: Whisk together crème fraîche and horseradish; season with salt and pepper. l When ready to serve, preheat oven to 200°F. Remove batter from refrigerator and stir once. In large skillet over medium heat, melt a little butter to coat base of pan; ladle small amounts of batter into pan, leaving a little space between each. Cook until bottom is golden brown and a few bubbles appear on top, 2-3 minutes. Turn pancake over and cook until golden brown. Transfer to baking sheet to keep warm in oven.

l Serve pancakes warm, topped with horseradish cream, salmon and wedge of lemon; sprinkle with additional chives.

Servings: 4. Cals.: 600. Protein: 27 g. Fat: 35 g. (20 g. saturated). Chol.: 211 mg. Carbs.: 41 g. Sodium: 1,364 mg. Fiber: 2 g. Sugar: 8 g. Kitchen time: 35 minutes. Total time: 1 hour, 5 minutes.