Leek and Sorrel Pancakes with Smoked Salmon

Heat saute pan over medium-high heat. Add butter when pan is hot. After butter melts, add leeks and saute until tender but not brown. Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream and chives. Serve immediately. Yield: 8 to 10 appetizer servings. Testers note: If you saute the vegetables in advance, these are easy to make for company. Recipe by: St. Louis Post-Dispatch 6/3/96 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov 09, 1998,