In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.

In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.

Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.