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1
To make the yogurt cheese: Spoon the yogurt into a fine-meshed strainer set over a bowl. Set aside for 1 to 4 hours to drain. (The longer you drain the yogurt, the thicker it will become.) Transfer the drained yogurt to a bowl and blend in the chives and dill. Cover and refrigerate until needed.
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2
To make the pancakes: If using groats, grind them to a fine flour in a spice grinder. In a large bowl, combine the buckwheat flour with the whole-wheat flour, chives, dill, baking powder, baking soda, and salt.
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3
In another bowl, lightly beat the eggs. Blend in the buttermilk, 1/2 cup milk, and butter.
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4
Make a large well in the center of the dry ingredients. Pour in the buttermilk mixture. Use a spatula to gently fold the wet ingredients into the dry to create a slightly lumpy batter. Avoid overmixing, which can make the pancakes gummy.
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5
If you plan to hold the pancakes to serve all at once, preheat the oven to 200u00b0F.
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6
Heat a large griddle or skillet over medium heat. Use a silicone brush or paper towel to lightly coat the griddle with oil. When a drop of water thrown on the griddle sizzles, pour 1/4 cup batter onto the griddle for each pancake, leaving space in between for the pancakes to spread. If the batter is too thick to pour easily, stir in a few more tablespoons of milk.
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7
When the pancakes become slightly dry around the edges, 2 to 3 minutes, flip them. Cook until brown on the second side, 1 to 2 additional minutes. Lower the heat if the pancakes are browning too quickly, leaving the inside raw or doughy.
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8
To keep the pancakes warm, place them in a single layer on a rack in the oven. To serve, set a piece of salmon on top of each pancake and top with a dollop of yogurt cheese. Serve immediately.
