Instructions: In a medium bowl, whisk egg yolks, bake mix, cornmeal, salt, cayenne and cream until smooth. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Fold egg whites into batter. Mix in red pepper and cilantro.

Heat a large nonstick skillet over medium-high heat; brush with butter. For each pancake, use 1 tablespoon batter and spread with the back of a spoon. Make four pancakes at a time. Cook pancakes 1 minute until bubbles appear on surface; flip and cook about 30 seconds more. Transfer to a wire rack. Repeat with remaining batter.

Top each pancake with a small dollop of sour cream and a salmon strip.

This recipe yields 12 servings.

Description: "These spicy bell pepper and cilantro pancakes are delicious by themselves, but theyre even better topped with slivers of smoked salmon and dollops of sour cream."

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