Chive Pancakes with Smoked Salmon and Lemon Cream

1 cup milk1 large egg2 tablespoons butter, melted2 tablespoons sugar1 teaspoon vanilla extractSalt1 1/4 cups all-purpose flour1 1/2 teaspoons baking powder1 cup sour cream 1/2 cup heavy creamJuice and zest of 1 lemon, plus more zest for garnish8 tablespoons sliced chivesFreshly ground black pepper16 ounces smoked salmonLemon zest, for garnishIn mixing bowl, beat milk, egg, melted butter, sugar, vanilla and 2 pinches of salt until well blended. Add flour and baking powder, stirring gently until fully incorporated and batter is smooth. Let batter rest 10 minutes.In the meantime, whisk the sour cream and heavy cream together vigorously in a medium bowl until light and fluffy. Add lemon juice and zest to taste. Mix in 4 tablespoons of chives, a pinch of salt and a few grinds of black pepper.Heat skillet or pancake griddle for about 3 minutes over medium heat. Add a couple tablespoons butter to the pan and swish until butter covers the bottom. Use a 1/4 cup measure to scoop the batter. Let pancakes cook until small bubbles pop through the surface and the bottoms are light brown. Flip each pancake with a spatula and cook the other side for another few minutes.When pancakes are done, place one pancake on each plate. Top each pancake with a couple slices of smoked salmon. Top with a dollop of cream mixture, a bit off-center. Garnish with grated lemon zest and remaining chives.Serves four."Young and Hungry" by Dave Lieberman (2005 Hyperion)