Pancakes with salmon and herb dip

Ingredients for 4 servings:

• 250 g flour
• 3 eggs
• 250 ml milk
• 1 tbsp butter, melted
• 1 tsp, leveled salt
• 1 pinch(s) of pepper
• 1 tsp, leveled baking powder
• 2 tbsp capers
• 1 cup of yogurt
• 1 cup crème fraîche
• 1 dashes lemon juice
• 1 handful of mixed herbs (dill, chives, parsley, chervil, etc.)
• 200 g smoked salmon
• some coconut oil or oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Mix the flour with the baking powder and whisk it with half the milk, eggs, salt, and pepper. Add 1 tablespoon of melted butter and mix everything into a smooth batter. Now thin the batter with the remaining milk. Add the chopped herbs and let it stand for an hour. Mix the yogurt and crème fraîche, add the capers, and season the dip with salt, pepper, and lemon juice. Heat the fat in batches in a pan (my grandma always said it was smoking hot), add 2-3 tablespoons of batter, and cook until light brown on both sides. Arrange the pancakes on a warmed platter with the herb dip and garnish with the salmon, if possible while still hot.