• Sprinkle yeast over warm water in bowl; let stand 5 minutes or until foamy. Stir to dissolve yeast.

  • Mix flour, cornmeal, salt and sugar in large bowl. Whisk warm milk, buttermilk and yolks into yeast mixture. With spoon, gradually beat milk mixture into flour mixture. Cover; let stand in warm place 45 minutes or until batter is bubbly.

  • Melt butter with cumin in small microwave-safe cup on high 30 to 40 seconds, until aromatic. Beat whites in small bowl until stiff but moist peaks form; fold into cornmeal batter; fold in butter-cumin mixture.

  • Coat 12-inch skillet with cooking spray; heat over medium-high heat. Drop level tablespoons of batter onto skillet to form 1-1/2-inch circles; cook 1 minute each side, until golden. Transfer to rack. Repeat with remaining batter, recoating skillet as needed. (Can be made 2 days ahead; refrigerate wrapped in foil; reheat in foil in 350°F oven 10 minutes.)

  • Place pancakes on platters. Mix sour cream and rind in bowl. Slice salmon in thin strips. Top each pancake with strip, 1 teaspoon sour cream mixture. Sprinkle with chives.

Nutrition Facts

42 calories; 2 g total fat; 1 g saturated fat; 12 mg cholesterol; 104 mg sodium. 4 g carbohydrates; 0 g fiber; 2 g protein;