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1
Whisk together dry ingredients in a large bowl.
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2
Whisk together yolks and milk in a small bowl, then whisk into dry ingredients.
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3
Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture.
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4
Add 3 tablespoons butter and fold until batter is smooth.
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5
Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking.
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6
Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more.
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7
Transfer to a plate and keep warm, covered.
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8
Brush skillet with butter between batches.
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9
Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
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10
*Available at natural foods stores.
