Pumpernickel Pancake Stacks with Dill Yogurt Sauce

First, make the pancake batter. Mix together all dry ingredients (rye flour through caraway seeds) in a medium bowl. In a small bowl, whisk together wet ingredients (egg whites through Greek yogurt). Pour wet ingredients on top of the dry mixture and whisk until smooth. Let batter sit for at least 10 minutes and or refrigerate overnight. This will allow the wet ingredients to be absorbed more fully and will give you thicker, fluffier pancakes.

While the batter sits, prepare the dill yogurt sauce. In a medium sized bowl whisk together all ingredients (Greek yogurt through salt and pepper). Refrigerate until ready to serve.

Preheat oven to 200 F and set a baking sheet on a rack in the oven. You can skip this, but I like to keep my finished pancakes in a warm oven while I finish making all of the cakes.

Now cook the pancakes. Heat a large skillet to medium heat. Once hot, add a small drizzle of oil or butter (I used canola oil) and swirl to coat the skillet. Scoop a scant 1/4 cup of the pancake batter into the skillet. Fit as many as you can onto the griddle without allowing them to touch. Cook until bubbles rise in the center of the pancakes and edges are firm, then flip and cook until browned on both sides. Place on baking sheet in warm oven. Continue until you’ve used up all the batter!

To serve, layer pancakes, dill yogurt sauce, sliced tomatoes and cucumbers, and smoked salmon. Devour!

Makes 3 stacks of 3 small pancakes each.