Instructions: To prepare the pancake batter: In a small bowl, sift together the flour and baking powder. Reserve.

In a separate bowl, whisk together the egg yolks, buttermilk, and 3 tablespoons melted butter. Reserve.

In a medium skillet, heat 2 tablespoons of the oil. Over medium-high heat, saute the onions until golden, 6 to 8 minutes. Transfer to a large bowl, cool slightly, and stir in the dill. Stir in the flour mixture, salt, white pepper and then the egg yolk mixture.

Using a wire whisk or an electric mixer, whisk the egg whites until shiny and firm but not dry. Stir a little into the batter, then fold in the remaining whites.

To cook the pancakes: In a small bowl, combine the remaining 3 tablespoons melted butter with the remaining 3 tablespoons oil. Heat a 10-inch nonstick skillet or griddle and brush with the some of the butter mixture. For each pancake, pour 1/2 cup of the batter onto the griddle and, over a medium flame, cook until brown on one side.

Turn and brown the other side, brushing the skillet or griddle with the butter mixture as necessary. (This makes a pancake approximately 6 inches in diameter.) As the pancakes are cooked, transfer to a tray lined with a clean towel and keep warm in a low oven while preparing the remaining pancakes.

For toppings: In a small bowl, whisk together the sour cream and dill. Season with salt and pepper to taste. Refrigerate sour cream mixture and remaining toppings until needed.

For presentation: Place one pancake on each of 8 or 10 heated plates Spread some of the sour cream mixture over the pancake and arrange a slice of smoked fish on the cream. Squeeze a little lemon juice over the fish and garnish with a sprig of dill and caviar. Serve immediately.

Note: You can also make smaller pancakes, using 2 tablespoons of batter, making 2 1/2-inch pancakes. You can cut the smoked fish into smaller pieces or chop and stir into the cream as above.

This recipe yields 10 servings.

Comments; This pancake is not to be served with syrup or fresh berries, but goes well with smoked fish, caviar, or salmon roe.

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