Mustard-Dill Pancakes with Smoked Salmon and Caviar - serves 6

1 1/4 cups milk (do not use nonfat)
3 tbsp Dijon mustard
1 large egg
1 tbsp yellow mustard seeds
1 cup all purpose flour
2 tsp baking powder
3 tbsp (about) butter, melted
2 tbsp chopped fresh dill
1 pound thinly sliced smoked salmon
1/2 cup sour cream
4 ounces caviar

Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.
Top pancakes with salmon. Spoon sour cream over. Top with caviar.